Served with a Ragout Of Broad Beans and Mustard Cabbage


  • 1 [bacon] chop per person
  • 1 [cabbage] (shredded)
  • 1 jar dijon mustard
  • 1 glass dry white wine
  • small bunch fresh rosemary
  • salt, [black pepper]
  • [fennel seeds]
  • 1 clove of [garlic]
  • 1 lemon
  • 150 g unsalted butter
  • 10 baby onions
  • 1 tin [broad beans]
  • a little olive oil


  • Begin by marinating the chop in a little olive oil with pepper, crushed garlic and chopped rosemary.
  • Gently braise the cabbage in a little white wine over a low heat. Toast some fennel seeds and add these to the cabbage.
  • Melt a little butter in a pan, add the peeled young onions and cook until lightly coloured. Moisten with a glass of water and simmer for ten minutes until soft.
  • Add the broad beans to this, season, then over a low heat, stir in some more butter and allow thickening.
  • Remove the bacon chop and cook on a grill pan for 4/5 minutes each side or depending on thickness.
  • Stir a little mustard into the cabbage and check seasoning.
  • In a deep plate, spoon in the ragout of beans and then place some of the cabbage on top.
  • Place the grilled bacon chop on top of the cabbage and serve immediately.

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