Fruit and Vegetable

Pancetta from Jimmy's Farm

This was the first course for a hearty, two dish meal comprising soup followed by Roasted Vegetables with Feta Cheese and an Avocado and Walnut Salad.

Ingredients

1 medium white onion or ½ a large onion
Head of fennel
250g of pancetta
Half of pointed cabbage
125g of clotted cream
Two tabs finely chopped tarragon
Two tabs olive oil
1 litre of boiling water
1 tab of organic soup bouillon

Process

Cook the pancetta in a dry iron pan until it turns golden. Remove to large saucepan. Sautee roughly chopped onion and fennel until they become transparent. Add to pancetta.
Add the tarragon, and boiling water. Cook until tender.
Add the finely sliced cabbage. Cook until al dente.
Gently stir in the clotted cream.

Serve with a crusty, hot baguette on the side.
A glass of creamy dry Prosecco went down beautifully as accompaniment.

Pancetta and butterflies to look at: www.jimmysfarm.com/
Tesco’s Finest Prosecco: www.supermarketwine.com/tesco/?grape=Prosecco