Winter is coming on, but I have been in denial about it. But with the lush summer tomatoes, courgettes and berries all gone, the savoy cabbage can finally come into its own. This recipe is a one-pot, 10-minute wonder to help survive winter with a bit of brightness in the kitchen and a healthy boost of vitamins in the diet.

In a large pan over medium-high heat place a generous amount of smokey bacon rashers snipped into pieces. Fry the bacon till it starts to crisp up nicely. Add 1tbs of fennel seeds and toast lightly. Now cover the bacon with some shredded savoy cabbage. Add a dash of water to keep everything from drying out, cover, and cook for a few more minutes, till the savoy starts to soften. Don’t cook for too long – the cabbage needs to stay sharp and bright. Finish off with a drizzle of sherry vinegar (let reduce down), then add a sprinkling of sea salt and pepper and a little olive oil. 

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