|Sat Fat 9.9g||49%|
Heat the oven to 200c.
Parboil the potatoes for five minutes then drain using a colander. Once cooled, thinly slice the potatoes and set aside.
Wilt the cabbage, season well and stir in the ham hock.
Scald the cream, butter and garlic in a saucepan with a pinch of salt and pepper and set aside.
In a gratin dish, layer the potatoes, cheese, ham and cabbage, finish with a layer of potatoes and a sprinkle of cheddar, Parmesan and parsley.
Bake in the oven for 25 minutes until golden on top.
500g sweetheart cabbage, shredded
220g shredded and cooked bacon or ham hock
1 clove of garlic
550 ml double cream
150g low fat cheddar
10g Parmesan, grated
1tbsp chopped parsley
Simple ingredients, great flavours. Ideal as a brunch option or a dish for a family to share.
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?