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Coley with squash and cabbage mash
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4 frozen essential Waitrose Coley Portions
½ tsp dried mixed herbs
500g bag frozen essential Waitrose Butternut Squash
½ x essential Waitrose Savoy Cabbage, shredded
100g essential Waitrose Unsmoked British Bacon 6 Thick Back Rashers, diced
1. Preheat the oven to 200ºC, gas mark 6. Place the coley at one end of a large baking tray and sprinkle with herbs. Place the squash at the other end of the tray. Bake for 30 minutes.
2. Meanwhile, cook the cabbage in boiling water for 3–4 minutes until tender, then drain.
3. Dry fry the bacon for 4–5 minutes, stir in the squash and mash, stir in the cabbage and serve with the coley.
Typical values per serving:
This recipe was first published in January 2013.