Winter Greens with Roasted Almonds

A nice refreshing and vibrant winter accompaniment.

Serves: 4-6
5 mins
10 mins


  • 1 large or 2 small Savoy cabbage
  • 1 tbsp flaked almonds
  • 1 tbsp olive oil
  • Large knob of butter


  1. Prepare the cabbage: peel off the leaves discarding any ones that may be spoilt and omitting the core.
  2. Place a pan of salted water onto boil. Blanche the cabbage by plunging the leaves into the boiling water and then into a pot of cold water, preferably iced. Drain well, slice thinly and set aside.
  3. 5 minutes before you need to serve, melt the butter with the oil in a large frying pan. Throw in the almonds and fry briefly to crisp, and then add the greens. Fry off together so the ingredients are mixed well and heated through. Serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.