Prep Time: 10 minutes Cook: 30 minutes Serves: 4
Ingredients Small knob butter 2 carrots, cut into batons 1 Savoy cabbage, cut into 8 wedges attached at the core 100ml chicken stock
Method Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.

Prep Time: 5 minutes Cook: 30 minutes Serves: 4
Ingredients 6 slices back bacon , trimmed of all fat olive oil 1 onion , chopped 1 large swede , peeled and cubed 1 carrot , peeled and sliced 400ml chicken stock a small handful parsley , chopped 4 large potatoes , peeled and halved
Method Put the bacon in a non-stick pan with 1 tbsp olive oil and brown. Remove, and brown the onions in the same oil. Return the bacon to the pan along with the swede and carrot and season well. Pour in the chicken stock, cover and cook for 25 minutes or until the veg is tender. Stir in the parsley. Divide between 4 individual pie dishes. Keep warm. Meanwhile, cook the potatoes in boiling water until just tender (about 10 minutes). Drain and cool, then mash. Spoon onto the swede mixture, keeping the potato fluffy, and sprinkle with seasoning. Grill until the potato starts to brown.