SERVES 8
PREPARATION TIME 10 minutes
COOKING TIME 5-10 minutes

1 tablespoon sunflower oil
50 g butter
200 g pancetta cubes or bacon lardons
1 large head white cabbage,
very finely shredded
Salt and pepper
Pinch of ground coriander
2 packs vacuum-packed chestnuts, broken into pieces
Grated zest of 1 organic orange
175 g fresh or dried cranberries

Heat the oil and the butter in a frying pan and fry the pancetta cubes or bacon lardons until crispy. Remove with a slotted spoon along with any very burnt pieces. Set aside and keep warm. Heat the pan so that it is very hot. If you need more oil and butter in the pan, add some now. Stir-fry the cabbage for 2-3 minutes, season with salt, pepper and ground coriander. Toss in the chestnut pieces, orange zest and cranberries. Turn the heat down to prevent burning. Stir and cook until the cabbage is tender and the cranberries start to burst. Add the pancetta or bacon lardons and stir to heat through, then spoon the cabbage mixture into a warmed dish to serve.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB