- small knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 Savoy cabbage, cut into 8 wedges attached at the core
- 100ml chicken stock
Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.