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Blanched Savoy cabbage leaves stuffed with a mixture of bacon, blue cheese, mascarpone, and pine nuts, then pan-fried until golden.
Duck breasts glazed in Calvados and sugar, served with savory sautéed Savoy cabbage, bacon, and onion.
Honey-glazed roasted pork belly served alongside oven-roasted salmon and vibrant stir-fried savoy cabbage with a reduced white wine jus.
Pan-fry and roast plaice fillets, serve with simmered creamed savoy cabbage, crispy sautéed new potatoes, and a warm tomato-herb oil.