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Recipe for family meals :

Cabbage and Potato Mountains

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

The inspiration for this recipe comes jointly from English Bangers and Mash, Irish Colcannon and Scottish Kailkenny. The sausages are marinated in a spicy olive oil and tomato baste and the vegetables are cooked together in moulds (with olive oil in place of butter) and turned out to serve.

Serve with Barbecue Bangers cooked in the same oven.


500g potatoes, peeled and cut into large chunks
200g green cabbage, finely shredded
2 tablespoons olive oil
1 onion, peeled and chopped
1 egg, beaten
freshly ground black pepper
pinch nutmeg

  • Cook the potatoes in a very little salted water for about ten minutes until tender.
  • At the same time steam the cabbage or cook in a very little salted water until just tender.
  • Heat the olive oil in a small frying pans and fry the onions until very lightly browned. This will take about 5 minutes. Set the oven to 200ºC / 400ºF / Gas 6 and brush four large ramekin dishes with olive oil.
  • Drain the potatoes well and mash with a fork. Stir in the onions and the cabbage and mix well together. Add the beaten egg, pepper and nutmeg and mix again.
  • Spoon the mixture into the prepared ramekin dishes and place in a baking tin with 2cm of hot water in the base. Place in the oven and bake for 20 minutes. Turn out to serve.

Serves 4

Judy Ridgway

Visit Judy's web site - click here