• 1 tbsp olive oil
• 1 knob of butter
• 100 g thinly sliced bacon
• 1 leek sliced
• 1 onion sliced
• 2 cloves of garlic crushed
• 1 tsp thyme
• 1 c chicken stock
• 1 cup cream
• 2 cups sliced savoy cabbage
• 800 g peel and chopped potatoes
• 1 cup grated cheese
• Salt and pepper to taste

Preheat the oven to 180C.  Heat the oil and butter in a pan and add the bacon, leek, onion, garlic and thyme.  Season and cook until the vegetables are soft.  Add the
stock and cream and bring to the boil.  Add the cabbage and potatoes.  Stir well and pour into a baking dish.  Sprinkle with grated cheese and cover with foil.  Bake for about 45 mins.  Uncover and bake until golden and the vegetables are tender.  Serves 6-8

• 1 c dates
• 1 c boiling water
• 50 g butter
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 chopped walnuts
• 1 tsp baking soda
• 1 c sugar
• 1 egg
• 1 1/2 c sifted flour
• 1/2 tsp salt

Soak dates and soda in boiling water. Cream the butter and sugar and add the egg. Beat and add vanilla. Sift in the dry ingredients mix well and then add the walnuts. Bake in an 8" tin for 35 mins in a moderate oven.

Topping

• 2/3 c brown sugar
• 2/3 c coconut
• 1/2 c walnuts
• 50 g butter
• 4 tbsp of milk or cream

Spread over the cake when cooked and grill for 5-7 mins until brown and bubbly.