Your favourite bacon is still the best thing to have with it but pork chops, black pudding, sausages and lamb chops all work - or even in any combination of them.
The potatoes and cabbage mix does freeze very well so make extra then just re-fry it until hot with crispy bits once defrosted and your bacon is done.
The cabbage and potatoes can be cooked hours in advance then left on the side until required.
1 x savoy cabbage - cored, sliced/shredded and par-boiled in well salted water until just cooked, drained well
potatoes - cooked in well salted water, drained well then mashed without butter or milk or just a little - depends on what type of potato you are using
carrots - optional but can be cooked and mashed with the potatoes
lard (or dripping or goose fat)
your favourite bacon (or whatever else you are having with it)- we normally get some traditional thick cut, smoked, streaky bacon from our local butcher or Shrewsbury market
your favourite brown sauce
your favourite crusty bread
sea salt and black pepper as required
glass or 3 of your favourite beverage - not required for the cooking but for refreshing the chef and lubricating their dry throat while working over a hot stove
mix together the mashed potatoes (and carrots if using) with the well drained cabbage and some seasoning. It should be quite dry but still hold it’s shape and fall apart or crumble. If required a spot of milk can be added to bind it together a bit more if it’s too dry.
fry the bacon in a frying pan until it’s cooked how you like it but crispy is best with brown crunchy bits sticking to the bottom of the frying pan. The fat should have rendered out - leave it in the pan
add some lard (or dripping or goose fat) to the pan and melt down
add the mixed potato/cabbage/carrot to the pan in a thick even layer from edge to edge
cook on a medium heat pressing down the turning over and mixing every so often so that the brown, burnt, crispy bits get mixed into the dish
once it’s piping hot and has a nice brown crust on it and through it serve with the bacon etc with the brown sauce, a grind of sea salt and black pepper
scrape off any crusty bits in the pan and put on the top of the serving along with a dribble of any lard left over
I like spreading it on crusty bread a mouthful at a time and scoffing it that way hence the bread in the ingredients list
With Winter drawing in can’t beat it on a cold, wet, windy evening.
Make lots when savoy cabbages are at their best then freeze some and keep some for lunch the next day.
I make them into patties and fry them off until browned all over and just munch on them.
You just described my daily breakfast in your first paragraph.
Mr Awkward, do we know anything about the composition of the MHRA Pharmacovigilance Team?
Given the very complex and specific issues researchers are now finding regarding DNA plasmid fragments etc, I've started wondering who comprises their team and what expertise they have. (Similar to fact-checkers with fewer qualifications and less experience presuming to 'fact-check' actual experts in the field.)
Do we already know anything about how many members of the Pharmacovigilance Team have doctorates or postdoc experience etc? Do we know anything about team member turnover? Do we know if they conduct ANY actual quality control or original research or are they literally box-tickers and nothing else?
You may already know these answers so I thought I'd ask you first before looking into submitting a FOI. Cheers!