Bubble & Squeak
Saute bacon, garlic and onion with 10g of Western Star Butter until lightly brown. Deglaze with 100ml of water. Bring to the boil and simmer for 1 minute and set to the side.
Saute the cabbage with 90g of butter until soft. Add 100ml Anchor Cooking Cream and reduce by half. Add the bacon mix and allow to cool.
Peel and roughly chop potatoes and place in pot with cold salted water. Bring to the boil and simmer until cooked. Strain and pass through a sieve or mouli.
Boil remaining butter and Anchor Cooking Cream and add to mashed potato. Season lightly. Fold through the bacon and cabbage and chill.
Portion the mix into 70g amounts and form into a disk like shape. Seal in a non-stick pan over a medium heat and caramalise the top and bottom lightly then finish in oven for 4-5 minutes.
Serve as an accompliment to a main course dish.
Just about any left over vegetables can be mixed with this dish.
Garnish with chopped parsely.