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Mustard and smoked haddock … need we say more!
Cut a cabbage in half, remove the thick ribs then shred thinly. Cook in slightly salted, boiling water for 10 minutes or until just tender. Melt 50g of butter in a frying pan, add the cabbage and cook for 2 minutes, stirring occasionally. Add 2 tbsp’s wholegrain mustard, season and mix through. Serve with smoked haddock fillet topped with a poached egg.
