Pot-roast loin of pork with celeriac, shallots & pancetta
A chunky, comforting casserole that makes a wonderful Sunday lunch
Cabbage with juniper
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 2 tsp juniper berry
- 3 tbsp gin
- 100ml whole milkpreferably Channel Island
- 1large green cabbage
- 1large leek(or 2 small ones), trimmed
- 50g unsalted butter
- 1scant tsp Marigold Swiss vegetable bouillon powder
- 6heaped tbsp full-fat fromage frais(about 200g/8oz)
Nutrition: per serving
- kcal130
- fat8g
- saturates5g
- carbs7g
- sugars0g
- fibre4g
- protein4g
- salt0.27glow
Method
step 1
Crush the juniper berries thoroughly using a pestle and mortar (or bash with a rolling pin, in a sealed plastic bag). Tip into a pan with the gin and milk and put over a high heat. Bring to the boil and bubble for 3 minutes, stirring now and again. Remove from heat, season with fine sea salt and freshly ground black pepper. Set aside.
step 2
Discard the tatty outer leaves of the cabbage, then cut it into eighths. Cut out and discard the hard core from each wedge then slice crossways into ruler-wide strips. Halve the leek lengthways, then cut into 1cm/½in wide chunks. Tip the vegetables into a colander and rinse with water.
step 3
Put the butter into a very large pan or wok and add the vegetables, plus residual water. Sprinkle on the bouillon powder and season well. Cover the pan and sit over a medium heat.
step 4
Leave the lid on for the first 6 minutes but remove every 2 minutes to toss the cabbage. Remove the lid and cook and toss the cabbage for 4-6 minutes more. Tip into a colander and drain well. Return to the pan and keep warm.
step 5
Replace the small pan over a low heat, whisk in the fromage frais and season with black pepper. Gently warm the sauce (it will split if you boil it), then pour over the cabbage and toss.
