Just wondering if this would qualify as an English dish for Sam’s St.Georges Day event. The carrots are local and the cabbage proudly ‘Grown in England’. The bacon, decent thicker-than-normal slices that didn’t leak that ghastly white gunk when cooked, is Free Range Traditional Smoked Back Bacon from Royal Berkshire Pork, a totally outdoor free range pig farm located on the Berkshire Downlands, near Newbury not a million miles from me either.
The recipe is from the last issue of the Observer Food Monthly, one of Nigel Slater’s easy suppers – Savoy Cabbage With Smoked Bacon.
Basically it involves little but three slices of bacon, roughly the size of a postage stamp, fried until golden, a chopped clove of garlic fried for a minute or two before a carrot (sliced into matchsticks) and a big chunk of Savoy Cabbage (shredded) are added and fried quickly for just two or three minutes. Serves one.