½ green cabbage (Ettrick Gardens)
1 small onion (Ettrick Gardens)
1 tbsp fresh thyme
Splash of olive oil (Dunford Grove)
3-4 Creeper biersticks hot (Blue Mountain Butchery)
1/3 cup sunflower seeds
1/3 cup pine nuts
Salt & pepper
Cut the cabbage into long 2cm width strips, cut onion in half and slice thinly, de-leaf the thyme, cut the biersticks on an angle and quite thin. Heat a large heavy based pan, add butter and oil, melt then add in the biersticks, and fry them off until it starts to let out juices then add the onion and soften, throw in the thyme, cook for a few minutes. Add all the cabbage, fry off, tossing as you are cooking, season to taste. Using a small frying pan, dry fry the seeds and nuts with salt & pepper.
To serve: sprinkle toasted nuts and seeds over the cabbage & biersticks, finally, squeeze over the lemon juice.
Recipe by: Amy Dougherty