Swede potato & leek gratin. Thinly slice some leeks and fry them in a knob of butter with some crushed garlic and chopped rosemary leaves. Peel and slice a swede and 1kg potatoes as thinly as possible. Toss the buttery leeks through the sliced veg and tumble into a baking dish. Season. Pour over a mix of 150ml milk and 150ml single cream. Cover with foil and bake for 1 hour at 180C till the veg is soft. Remove the foil and bake for 20 mins till golden and crisp.

Cabbage & bacon. Drop finely sliced cabbage into a pan of salted boiling water for 2 mins. Drain and rinse under cold water. Shake dry. Heat a frying pan for a couple of mins. Drizzle in a little oil and add 8 rashers of chopped streaky bacon. Fry for 3 mins till crispy. Add the blanched cabbage and 1 tbsp caraway seeds. Fry for 4 mins. Serve with a large handful of chopped parsley.