In a bowl, mix together the cream and
Parmesan with some freshly ground
black pepper. Add the cream mixture
and the cabbage to the bacon pan. Toss
everything together until well coated.
Return to the heat to warm through for
a few mins before serving.
Put the dishes inside freezer bags
and seal. Use within 6 weeks. To serve,
unwrap the dishes, put on a baking tray in
a cold oven, then set to 200C/180C fan/
gas 6. Bake for 55 mins until bubbling and
the fish is cooked. Check after 30 mins –
if the crumbs are getting too brown,
cover the fish with foil. Serve scattered
with basil, with bread, if you like.
Pour the mixture into the loaf tin,
smooth the surface with a spoon, then
cover and freeze until firm. This can be
done up to 2 weeks ahead. To serve,
turn out onto a serving dish, remove
the cling film and leave in the fridge for
15 mins to soften slightly before slicing.
To serve, toast the bread, then spread
with the goat’s cheese. Dollop a good
spoonful of houmous onto each piece,
drizzle with a little more olive oil, scatter
with the remaining zest, then grind over
a little black pepper. Top with a few pea
shoots and serve
.Halve and stone each avocado, scrape
out the flesh into a bowl with the lemon
juice and some seasoning, and very
roughly smash together with the back of
a spoon. Spread over the warm tortillas
or flatbreads, top with the crispy chicken,
pickled onions and some coriander, and
roll up to tuck in.