Name: Spring Cabbage, Hazelnuts And Bacon Drizzled with Hazelnut
Ingredients: 450 g Trimmed small spring cabbage; torn into small; ; pieces; 2 tb Hazelnuts; roasted and skinned; 4 Rashers dry cured streaky bacon; 2 tb Hazelnut oil; 15 g Unsalted butter; 1/4 ts Caster sugar; Light sprinkling of salt

CATEGORY	CUISINE	TAG	YIELD
Grains		Tessa’s, Seasonal, Kitchen	1	servings

INGREDIENTS

450	g	Trimmed small spring cabbage; torn into small
		; pieces
2	tb	Hazelnuts; roasted and skinned
4		Rashers dry cured streaky bacon
2	tb	Hazelnut oil
15	g	Unsalted butter
1/4	ts	Caster sugar
		Light sprinkling of salt

INSTRUCTIONS

Dry fry the bacon until crispy. Crumble or break up into small pieces.
Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of
water in a wok. Add the cabbage and quickly stir fry until it wilts.
Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut
oil and serve very hot.
This goes beautifully with the lavender roasted spring chickens.
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