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Essential Salted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgRather than spend time and energy on multiple different green vegetables, Ed Smith shows us how to amalgamate them into one gloriously verdant celebration.
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Melt the butter in a large casserole or saucepan over a medium heat. Add the salad onions, stir and sweat for 1 minute, then add the cabbage and garlic. Cook for 3-5 minutes more, stirring occasionally, until the cabbage is starting to soften, then increase the heat.
Add the wine, then allow it bubble for 20 seconds. Add the stock and peas. Bring to a gentle simmer and cook for 4-5 minutes more, before stirring in the sprouts, nutmeg, ground peppercorns and salt.
Stir and cook for a final 2 minutes to just wilt the sprouts (they should stay bright green). Serve immediately, or keep warm for a short time until needed – the colours will dim a little, but the flavours will still be great.
Typical values per serving when made using specific products in recipe
Energy | 412kJ/ 99kcals |
---|---|
Fat | 4.8g |
Saturated Fat | 2.8g |
Carbohydrates | 8.3g |
Sugars | 5.8g |
Fibre | 3.8g |
Protein | 3.7g |
Salt | 0.7g |
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£7.60/kg0 added
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55pPrice per unit
55p each0 added
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80pPrice per unit
80p each0 added
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£2.10Price per unit
14.5p/10g0 added
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£11.99Price per unit
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£2.15Price per unit
£1.44/100g0 added
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£1.20Price per unit
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£1.20Price per unit
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£12.34/kg