Day 25 – Winter Warmer
Gammon, Sausage and Cabbage Bake
I KNOW it’s the middle of summer, but this recipe is just as fab on a cooler summer evening as it is in deepest, darkest January. And the humble savoy cabbage, which gets such a poor reputation from being boiled to within an inch of it’s life, comes back into season at the end of June. Perfect. Honest!
I found this in the back of a Good Food magazine from somewhere around 2005 or 2006, it’s an Anthony Worrell-Thompson recipe, but it’s a firm family favourite here, it’s a fabby winter dinner, easily halved. Depending on the size of your casserole dish, you might want to increase the stock slightly.
700g waxy potatoes, peeled and cut into 1cm chunks
1 onion, sliced
1 tbsp thyme (fresh if you can)
½ tsp English Mustard powder
Large handful of chopped parsley
1 small savoy cabbage, finely sliced
450g smoked gammon cut into chunks
400g pack of sausages, each cut into 4 or 5.
150ml hot chicken stock
50g unsalted butter
Heat the oven to 160c/140c fan/gas 3.
Take a large bowl and in it put the half the parsley, the onion, potato and mustard powder and stir until the vegetables are coated.
Take a deep casserole dish, with a tight fitting lid, and layer up the potato mix, the cabbage, the sausages and gammon.
Pour over the chicken stock, and place in the pre-heated oven for 40 mins. Turn the heat up to 200c/180c/gas 6, remove the lid
and put dots of butter across the top of the dish, then return to the oven for another 20 minutes, then serve.