Although not quite in the depth of Winter yet, cold nights cry out for warm crackling fires, steaming cups of mulled wine and hearty, belly-warming comfort food. And this is a favourite for the whole family. Simple, healthy and delicious.
1 Green Cabbage thinly sliced – Seven Springs Farm
2 French shallots diced – Tasmanian Natural Garlic and Tomatoes
3 Nicola potatoes cut into cubes – Erinvale Farm Potatoes
500ml Pouring cream – Elgaar Farm
Smoked Streaky Bacon – Langdale Farm
Olive Oil – Coronea Olive Grove
Salt, Pepper – A Pinch of…
1.Slice the cabbage very thinly, dice the shallots, and saute both with olive oil without browning. Cover with 1 litre of water, add the potatoes and allow to cook for 20 minutes.
2. Process the mixture in a blender, add the cream and bacon, cook for a further 20 minutes, then season and add a dash of olive oil.
Serves 6 People
Recipe sourced from Ripailles by Stephane Reynaud
Photograph credit to Marie-Pierre Morel