“Try this with any white fish of your choice, but make sure your pieces are free of skin and bones. There is a delicate balance we need to achieve by safely cooking the bacon through, while not over-cooking the fish, so cod loins or monkfish fillets gets my vote! – Monya
“Goodness me, I love this dish! I was home alone when I whipped it up and enjoyed it for several days after. I simply cooked the soft inner leaves of Savoy cabbage (although any white cabbage will do), then baked it in seasoned double cream. To finish, I couldn’t resist a few teeny tiny drops of truffle-infused olive oil to finish. Luxurious and heavenly! This recipe will serve 5 people as a side dish (or 4-6 – some may find it rich, others may tuck in for more because its so indulgent). I therefore stuck to calculating the macros on a 100g (3.5oz) serving, which is pretty generous for such a rich side dish. Given the lovely flavour of the truffle, serve this alongside a simple steak or chicken so there are no competing flavours.” – Monya