Kohlrabi, Savoy Cabbage and Lamb Bake Recipe

1. Heat the oven to 190°C/fan170°C/gas 5. Heat a little olive oil and a knob of butter in a large flameproof casserole or pan and gently fry the onion for 10 minutes until soft. Add the lamb mince and fennel seeds, then cook for a further 5 minutes until the mince is browned all over. 2. Stir in the savoy cabbage until well mixed with the lamb and cooking juices, then add the chicken stock and thyme. Season well, then simmer for 5 minutes. Add the cream and parsley, then bubble for 1-2 minutes more. 3. Toss the mince and cabbage mixture with the slices of kohlrabi in a large bowl, then tip into a 2 litre gratin dish. In another bowl, combine the breadcrumbs, 30g melted butter and cheddar, then sprinkle over the top of the gratin. Bake the gratin in the oven for about 35-40 minutes until golden and bubbling. Nutritional info PER SERVING (FOR 8) 363kcals, 29g fat (16.3g saturated), 13.5g protein, 12.4g carbs (5.2g sugars), 0.4g salt, 4.4g fibre Wine Recommendation A fresh and youthful Spanish red – ideally a tempranillo – is best with this dish.