|Sat Fat 9.9g||49%|
Heat the oven to 200c.
Parboil the potatoes for five minutes then drain with a colander. Once cool, 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.
600g Rooster Potatoes
500g savoy or green cabbage, shredded
100g shredded and cooked bacon or ham hock (fat trimmed/removed)
1 clove of garlic
200mls cooking cream
200mls low fat milk
10g Parmesan, grated
1tbsp chopped parsley
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.