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1 Savoy Cabbage
2 tablespoons Olive Oil
60g Pancetta, chopped into small cubes (ready chopped is available in 60g twin packs from most Supermarkets) or Smoked Streaky Bacon
1 dessertspoon chopped fresh Rosemary or 1 teaspoon of dried
2 cloves of Really Garlicky Garlic, finely chopped
¼ pint/140ml chicken or vegetable stock
6oz/170g frozen peas (petit pois are best)
Salt and freshly ground black pepper
Remove the tough outer leaves and discard. Remove most of the stalk from the tender inside of the cabbage and roughly chop the leaves.
Put the Olive oil in a heavy based pan and fry the pancetta or bacon over a medium heat. After 1 minute add the Rosemary and Garlic and mix. Cook for a further 1 minute. Then add the cabbage a pinch of salt and pepper and stir in the stock. Place a lid on the pan and simmer gently for 10 minutes. Now add the peas and continue to cook for a further 2-5minutes, until the cabbage is tender. Turn off the heat, add the butter, replace the lid and leave for a further 5 minutes. Serve.