Rhubarb & almond crumble tart
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple
One-pot cabbage & beans with white fish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- small knob of butter
- 5 rashers smoked streaky baconchopped
- 1 onionfinely chopped
- 2 celerysticks, diced
- 2 carrotsdiced
- small bunch thyme
- 1 Savoy cabbageshredded
- 4 tbsp white wine
- 300ml chicken stock
- 410g can flageolet beanin water, drained
For the fish
- 4 fillets sustainable white fishsuch as hake, about 140g/5oz each, skin on
- 2 tbsp plain flour
- 2 tbsp olive oil
Nutrition: per serving
- kcal423
- fat16g
- saturates4g
- carbs29g
- sugars13g
- fibre0g
- protein42g
- salt1.45glow
Method
step 1
Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
step 2
When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.
