Separate the chard leaves from their stems.
Test them with a skewer to check their tenderness, they will take anything from 10-20 minutes depending on the variety.
Peel the potatoes, cut them into large pieces and steam them in a steamer basket over boiling water covered with a tight lid, or boil them in salted water. Ground nut or vegetable oil for deep frying When frying the fritters, make sure not to cook too many at once, as overcrowding the pan will lower the temperature of the oil and the fritters will be heavy. You could easily veganise this recipe by using a couple of tablespoons of olive oil in place of the butter and by omitting the anchovies, in which case the sauce will need a little salt. Bubble and squeak fritters, lemon salsa verde The big day itself might be over, but there is plenty of life in the feast yet. With its hint of cinnamon and dark muscovado sugar it has the feel of lebkuchen about it – the sort of cake Hansel and Gretel might have baked. What emerges from the oven is a heaven-scented cake poised between fruitcake and ginger loaf, which I then give a crisp coating with dark chocolate. So I make a ginger cake, freckle the mixture with prunes and candied peel and stir in the final spoonfuls of mincemeat from the jar. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.There are still cake crumbs in the biscuit tin, the odd raisin and lump of icing with a bottle brush tree attached, but another cake is needed to get us to New Year. Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter. Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.
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