- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp walnut oil
- 1 small head of spring greens, stem removed, roughly shredded
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 25g toasted walnuts, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.