Today’s weather here in London is abysmal, and with our dog Rita laid up with kennel cough (really) I am quite happy not to venture out, and to eat this in front of the fire instead:

Cabbage braised with ham on crumpet with poached egg.
Serves one.

Shred, wash and drain about 200g of savoy cabbage, and cut a good thick slice of deli ham into half centimeter strips. Melt a decent tab of butter in a small pan and add the ham, frying gently for a couple of minutes. Add the cabbage, stir and season generously. Turn down the heat and braise, half covered, for about 20 minutes. Once done stir in two teaspoons of wholegrain mustard.

Toast a crumpet, and poach an egg in water. Place the cabbage and ham on the crumpet, and the egg on top.

Nice with a beer….

From a recipe by Matthew Fort cut out from the Guardian about four years ago.