This is a fabulously fresh, easy and tasty recipe. It uses ingredients I nearly always have in, so is great if extra mouths need feeding, or if I’m not feeling up to fancy cuisine. A perennial Vicarage favourite, I can’t recommend it highly enough.
- Potatoes – 2-3 medium per fairly hungry person, peeled (if not new) and chopped into large chunks
- Greens – cabbage (white, sweetheart or Savoy) or Spring greens are fine – finely sliced – a good handful per person
- Bacon (2-3 rashers per person – I normally use smoked streaky), or leftover gammon, chopped
- 1 lemon (for up to 4 people)
- Olive oil
Boil the potatoes for about 15 minutes, then add the shredded greens for 3-4 minutes in with the potatoes. Whilst the potatoes are cooking, fry your bacon in its own fat or gammon in some olive oil.
Once the potatoes and cabbage are cooked, drain & place in a serving dish and pour over bacon or gammon in its oil. Add the finely grated rind & juice of your lemon and perhaps some extra-virgin olive oil, and lots of black pepper. Serve immediately. Help yourself to seconds.