Roast fillet of beef with mushroom stuffing
Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings
Braised cabbage & carrots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- small knob butter
- 2 carrotscut into batons
- 1 Savoy cabbagecut into 8 wedges attached at the core
- 100ml chicken stock
Nutrition: per serving
- kcal57low
- fat2g
- saturates1g
- carbs7g
- sugars7g
- fibre4g
- protein3g
- salt0.1glow
Method
step 1
Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.
