|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
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
An awesome potato stir-fry dish! Experience the fantastic combination of firey ginger and pepper flavours doused by soothing coconut milk.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
This campaign was originally produced in the framework of a programme co-financed by the European Union