Michelin star chef shares the best ever cabbage recipe for a Sunday roast

For something a little bit different for your Sunday roast, Michelin star chef Mark Poynton recommended a cabbage and bacon mixture. Having recently opened the Ancient Shepherds in Fen Ditton, Cambridge, Mark is a professional when it comes to putting together flavours.

Sharing his recipe, Mark instructed: "Take apart all leaves until a small tight ball of yellow cabbage is left in the middle. "Cut out the core going through the middle of every leaf; then wash dry the leaves." The leaves and small ball of yellow cabbage should then be chopped to the same size, and set aside.

"Bring the biggest pan filled with water and enough salt to make the water taste salty to the boil," he said.

"While the water is coming to the boil, finely dice one small onion or large shallot and sweat in a separate pan with some butter until soft but not coloured."

The next step is to "add some finely diced bacon" that needs to be fried for about seven to eight minutes; this is so the bacon releases its flavour into the pan.

When there's about three minutes left for the bacon to cook, add the sliced cabbage to the boiling salted water.

Cook the chopped cabbage for about two to three minutes, until al dente, then strain the cabbage in a colander.

Mark said: "Press out any excess water, then add the cabbage to the bacon onion mix and mix and taste before serving."

Cabbage pairs well with pork, chicken, or beef Sunday roast - but the side dish can also be a key ingredient in some other meals.

Examples include salads, stir-fries, soups, and as a side dish next to eggs and sausages.