Springtime Bubble and Squeak

In the meantime, cut the cabbage in half lengthways, remove the triangle root in the middle (see pic), then slice thinly. Trim the spring onions then slice thinly. Trim then grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Grate the cheddar cheese.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the pancetta and stir fry until golden, 3-4 mins. Once golden, add the cabbage to the pan along with a pinch of salt and pepper, continue to stir-fry until the cabbage has softened and is starting to char around the edges, 3-4 mins more. 

Once the cabbage has softened, reduce the heat slightly and add the carrot, thyme and spring onions. Cook for a further 2-3 mins then add the garlic and cook for 1 minute more. 

Once the potatoes and sausages are out of the oven (IMPORTANT: The sausages are cooked when no longer pink in the middle!), add the potatoes to the frying pan with the cabbage mix and lightly crush the potatoes with the back of a fork or potatoes masher. Add in the grated cheese, mix to combine then season to taste with salt and pepper.