Name: Potted Pork, Bacon and Cabbage
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: ½ teaspoon ground allspice; 1 teaspoon chopped thyme; 160 g bacon, chopped finely by hand or minced; 1 teaspoon chopped rosemary; 80 g prunes, chopped; 350 g pork shoulder, chopped finely by hand or minced; Bowlful of iced water; 1 Savoy cabbage; 1 onion, finely chopped; 25 g butter, plus more to grease the basin; 1 tablespoon pureed garlic; Salt and freshly ground black pepper; 1 egg, lightly beaten

Preparation info

Serves
6

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

For this you will need a largish pudding basin or 6 individual basins. When covering with greaseproof paper prior to cooking, always remember to fold a broad pleat into the paper to allow some give when the filling expands during cooking.

Ingredients

1 Savoy cabbage
Bowlful of iced water
25 g butter, plus more to grease the basin

Method

Separate the cabbage leaves and blanch them in salted boiling water until almost tender, but still with a good bit of bite. Refresh in a bowl of iced water, drain and pat dry.

Grease the inside of the pudding basin(s) with butter and then line with the larger leaves, making sure they overlap around the sides and leaving enough overhang to be able to close them over the top and cover the