Skirlie stuffed cabbage

Ingredients

For the skirlie:

50g butter

2 white onions, diced

3 cloves garlic, chopped

250g pinhead oatmeal (it HAS to be pinhead)

50ml sherry

500ml stock

salt and pepper

1 tsp dried thyme

pinch dried chilli flakes

2 tsp dried porcini powder (blitz dried porcini in a coffee grinder)

8 large savoy cabbage leaves

For the béchamel:

50g butter

40g plain flour

400ml milk

2 tsp dried porcini powder

few gratings fresh nutmeg

salt and pepper

2 handfuls finely grated strong cheddar cheese

Directions

I did change a few of the ingredients, so see above for what I used.

I didn't change anything about the method, however, so hop on over to http://itsnotfingrocketscience.com/2013/10/13/skirlie-stuffed-savoy-cabbage-total-comfort-food/ for the how to. It's a little faffy but totally worth the effort. Enjoy!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)