On TV Tonight
- 20:00 - River Cottage to the Core - Roast Pork, Black Pudding and Gooseberries
- 21:00 - River Cottage to the Core - Blueberry Coronation Chicken and Two Course Pasty
- 22:00 - River Cottage to the Core - Pizza, Blackberry Beer and Chicken Pie
- Prep time:
- 30 min, plus three days re-cooking
- Cook time:
- 1 hr 30 min
Matthew Forts’ greens are braised three times over three days – perfect with best-quality sausages and rich onion gravy
Method1. For the greens: three days before you are ready to serve the dish, wash the spring greens thoroughly under cold running water. Tip into a pan, add a third of the butter and braise over a low heat. Once all the butter has been absorbed, turn off the heat and allow the cabbage to cool. Transfer the cabbage to the fridge and cover.
2. The next day, repeat the same process with the cabbage, adding another third of the butter. Again, cover and place in the fridge once the water has been absorbed and the cabbage has cooled.
3. On the third day, repeat the same process as before and set the cabbage aside, keeping it warm.
4. For the sausages: heat the vegetable oil or butter in a pan and fry the sausages over a very low heat for about 40 minutes, turning halfway through the cooking time.
5. For the onion gravy: fry the onions in the beef dripping over a low heat until softened. Season, to taste, with salt and pepper and sprinkle over the flour. Pour over the oyster stout and simmer until the beer has reduced and thickened.
6. Serve the sausages with the cabbage on the side and the gravy poured over.
For the greens
- handfuls spring greens
- 250 g unsalted butter
For the sausages
- vegetable oil, or butter, for frying
- 8 good quality pork sausages
For the onion gravy
- 500 g sliced onions
- beef dripping, to taste
- 1 tsp plain flour
- bottles oyster stout
- smooth mashed potato, ideally made using a potato ricer