bacon chop, crushed new potatoes and savoy cabbage with a parsley butter cream sauce and baby roasted onions
Chef’s note: Martin Jarrett and the Kitchen Team at Goodies Food Hall share this delicious recipe. “I have created a meal that can be made in 15 minutes, and you can buy everything you require from Goodies. This meal only uses the hob and not the oven, thus reducing energy costs and something people can recreate at home.”
Visit www.goodiesfoodhall.co.uk for more information.
- 1 bacon chop (marinated in honey and mustard)
- 5 new potatoes (cooked, crushed)
- 1/4 savoy cabbage (shredded)
- 2 spring onions
- 40 grams baby onions
- splash of rapeseed oil
- 50 milliliters cream
- 25 grams butter (diced)
- 1 teaspoon wholegrain mustard
- 10 grams parsley (chopped)
First, par-boil the potatoes for 10 minutes or purchase our herby new potatoes which are already steamed and flavoursome. When they are cooked, drain and lightly crush them.
Heat a frying pan on the hob on high.
Place the bacon chop in and cook for two minutes on each side.
Remove and set aside. Make sure you keep back some of the honey and mustard marinade to incorporate into the sauce.Put the savoy cabbage and spring onions in the pan along with the baby onions. Add a little rapeseed oil and stir-fry the vegetables gently. Add the new potatoes and mustard, stir and remove from the heat.
In a separate pan, heat the cream and when it starts to thicken, add the parsley, and take off the heat. Add the butter and keep stirring.
To serve, put the bacon chop on the plate, arrange the vegetables around it, and then pour over the parsley cream butter sauce.