IN SEASON


FESTIVE FRUITY CAVOLO NERO STUFFING


SERVES 6-8


200g sliced cavolo nero 50g butter 200g onion, fi nely chopped 1 garlic clove, fi nely chopped 250g Bramley apple, grated 50g fl aked almonds, toasted 50g walnuts, roughly chopped 50g dried cranberries Zest of 1 clementine 200g fresh breadcrumbs 100ml hot chicken or vegetable stock


1 Preheat the oven to 200C/gas 6.


2 Cook the cavolo nero in a large pan of boiling water for 3 mins, drain well and roughly chop.


3 Meanwhile, heat the butter in a frying pan and fry the onion and garlic for 2-3 mins. Stir in the apple, almonds, walnuts, cranberries, zest, breadcrumbs and cavolo nero, season then mix in the stock.


4 Press into a 900g lined loaf tin and bake for 30 mins or until golden.


Chefs Tip Alternatively, roll the stuffi ng mix into 18 balls and place on a greased baking tray and cook for 20 mins or until golden.


Book now


14 Nov – 4 Jan until 8pm. Thurs, Fri & Sat excl. 26 Dec


Two-course simple suppers available. Online booking essential rhs.org.uk. Great Torrington, Devon.


RHS members go free. Your visit supports our work as a charity


RHS Registered Charity No. 222879/SC038262


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