Braised cabbage with garlic and mace
Try this simple cabbage dish with game dishes, bangers and mash or a chicken casserole.
Melt a slug of local cold pressed rapeseed oil with a large knob of butter in a flameproof casserole until foaming.
Add two finely chopped garlic cloves and cook for half a minute until pale golden but don't let it burn or the flavour will be bitter.
Add a finely shredded Savoy cabbage and plenty of seasoning.
Stir to coat in the oil then cover the pan tightly and cook over a very low heat for about 10 minutes until the cabbage is really tender.
Season with ground mace (the outside 'bark' from a nutmeg - use nutmeg instead) and serve.
This recipe appeared last year on food writer Mary Gwynn’s blog at www.trufflehound.wordpress.com. Visit the site for more local seasonal recipes and cooking tips and advice.