Recipe Inspiration

Ingredients...

6-7 potatoes, grated

3 carrots, grated

2 parsnips, grated

Pinch of salt

200g diced pancetta

150g butter

1/2 white cabbage, sliced

100g peas

10g Essential Cuisine Light Vegetable Stock Mix

2 garlic cloves, smashed

500g baby spinach, washed and chopped

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

1 tbsp flat parsley, chopped

5g Essential Cuisine Chicken Stock Mix

Twist of pepper 10ml olive oil

Method...

1. In a bowl, mix the grated potato, carrot and parsnip and sprinkle with salt. Leave for 5 minutes, rinse and squeeze dry in a tea towel.
   
   
2. Slowly fry the diced pancetta in a little butter until crispy and golden. Strain on kitchen paper.
   
   
3. Boil the cabbage and peas in the Essential Cuisine Light Vegetable Stock Mix and 1/2 a litre of water until soft. Then strain.
   
   
4. Mix all of the ingredients from step 1, 2 and 3 in a bowl with the garlic, spinach, herbs and the Essential Cuisine Chicken Stock Mix. Add a generous twist of black pepper.
   
   
5. In a large oven proof frying pan, heat the oil. Carefully transfer the mix to the pan, pressing down and ensuring all the pan is equally covered. Fry gently for 5 minutes. Add the rest of the butter in small pieces around the edge.
   
   
6. Bake in the oven for 45 minutes, until golden grown and a crust has developed.