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Smoked bacon & savoy cabbageSmoked bacon & savoy cabbageCabbage still hasn't quite recovered from its associations with school dinners and bad smells, but cooked with smoky bacon and aromatic vegetables and herbs it's truly a winter warmer that melts in the mouth.

Salmon with crushed potatoes & gherkin aioli

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.

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