Recipe Details
Title Spring piggy
Author Jack Monroe
Portions 4
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 352.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pork, bacon, streaky, raw300 Gram
Onions, raw1 Medium
Garlic1 Clove
Oil, olive1 Teaspoon
Wine, white, medium100 Millilitre
Thyme, fresh25 Gram
Parsley, raw25 Gram
Carrots1 Medium
Stock, chicken, liquid500 Millilitre
Mustard, smooth1 Teaspoon
Cabbage, Savoy70 Gram
Beans, green,raw50 Gram
Yoghurt, plain, pouring2 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 317
Protein 32.36%
Other Carbohydrate 4.09%
Sugar 6.14%
Fat Saturated 32.22%
Fat Unsaturated 23.34%
Fiber 13.89%
Sodium 59.86%
Salt 62.51%
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Recipe Method
1. Dice the bacon, peel and chop the onion, and peel and finely slice the garlic. Put these into a large saute pan on a low heat, with a splash of oil. Once the onion has softened, add the wine and the chopped thyme and chopped parsley, stir through and leave simmering on a low heat. Wash and chop the carrot, and add it to the pan. Pour in the hot chicken stock and stir in the mustard. Cover and leave to simmer on a low heat for 20 minutes, chiecking and stirring occasionally, as you see fit. 2. Wash and finely chop the cabbage or shred the greens and, about 5 minutes before serving, add to the pan along with the green beans. Right at the end of cooking, stir the yoghurt through to make the sauce slightly creamy - this is optional but delicious. Serve with mash, rice or bread.