Autumn larder – Cabbage and oatmeal with pancetta
This dish speaks to me of childhood holidays in the Scottish Borders, add as much black pepper as you dare to bring the rich iron intense cabbage to life. You can dispense with the pancetta, it works either with or without, simply increase the butter to 50g if not using pancetta.
Cabbage and oatmeal with pancetta
½ savoy cabbage shredded
50g pinhead oatmeal
80g pancetta sliced
- Blanch the cabbage in boiling water for 2-3 minutes then drain, reserving a little of the cooking water;
- In a separate pan over a low heat melt the butter and render the fat from the pancetta, allowing it to crisp a little. Add the oatmeal and stir through to coat well. Cook over a low heat for 2 minutes then add the reserved water and stir;
- Stir through the cabbage and then add a good amount of black pepper, at least thirty turns of the peppermill;
- Check for seasoning and add salt as required. Serve.