|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
The perfect fluffy, chunky cut chips with a delicious steak, topped off with a fruity salsa, perfect with the cajun seasoning. What better way to impress?
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Vibrant colours and flavours will impress with this simple recipe. Prep time taking just 5 minutes this is perfect for a quick meal in the evening.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
This campaign was originally produced in the framework of a programme co-financed by the European Union