Served with turnip and potato mash and buttered cabbage
- 2 sheets of bacon ribs
- 1 kg peeled roosters, cut into quarters
- i turnip peeled and diced
- 50 g butter
- 75 ml milk
- salt, pepper and a little nutmeg to taste
- 1 table spoon of honey
- 1 tblsp mustard
For the Cabbage:
- a head of leafy green cabbage
- a big knob of butter
- Cut the sheets of bacon ribs in half, place in a large saucepan of cold water, bring to the boil and simmer for an hour and a half.
- Then take out the ribs and add the turnip and the potato to the pot. Cook for 30-40 minutes until soft.
- Wash the cabbage and pick off all course stalks, you really want the green leaves. Roll the leaves up and shred them with a sharp knive.
- Have a pig pot of water on a rolling boil. Add in the cabbage, it will take about 15 minutes to cook – please don't overcook as you will lose the lovely green colour and crunch.
- Strain off all the water and return to the put, stir in a big knob of butter and season with a little salt and pepper.
- Pre heat the oven to 180C
- Mix the honey and mustard together and brush the ribs on one side with the honey and mustard. Place coated side up on an oven tray and into the pre heated oven for 10 minutes
- When the turnip and potatoes are cooked strain off the water and mash the turnip and potato together with the milk and butter, season with salt, pepper and a pinch of nutmeg..
- Serve the ribs with, cabbage, turnip and potato mash.
Cut the turnip into small dice than the potatoes as the turnip takes longer to cook.