Dolmades

• 1 lb (450 g) potatoes, cooked and puréed
• 1 small cabbage

Separate the cabbage leaves and blanch them for about 4 minutes in boiling salted water. Drain. Fry the rashers until crisp, then remove from the pan and reserve. Melt the butter in the same pan and sauté the onion, celery and mushrooms for about 5 minutes. Season and stir in the tomato purée. Put in the bacon and then combine with the potato purée.

Put spoonfuls of this mixture onto th