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CABBAGE AND ONION FRY
This dish is an interesting way to enhance the taste of cabbage which may otherwise taste bland to many people. Served attractively on the plate it can make an ideal accompaniment with other vegetables and to a meat dish suitable for guests.

INGREDIENTS
Half one medium white cabbage cut into small slices
1 onion sliced
Low fat spread suitable for frying

METHOD
Using a large frying pan melt the spread on a high heat. Add the prepared cabbage and onion and keep stirring and turning regularly. Turn the hob down if cooking too quickly and burning. When gently browned and the cabbage and onion are soft it is ready for serving. If being served for a dinner party it could be put in a casserole dish and kept warm in the oven or re-heated using a microwave. This quantity serves approximately two to three people.

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BROWNED MASHED POTATOES
A way to use mashed potatoes with a slight difference that look particularly good when entertaining and can be put on the table in a serving dish or browned as individual portions.

INGREDIENTS
Potatoes for as many people as required
Salt
Butter
Milk

METHOD
Peel the potatoes and cut into pieces. Put into a pan of water. Add a pinch of salt and boil until tender. Mash the potatoes, add butter and milk to make a soft mixture.
EITHER - Put the potatoes into an oven proof dish, fork the top and place in a moderate oven to brown
OR - Put into individual mounds on a greased baking try and fork making peaks, place in a moderate oven until browned.
Can be prepared beforehand, heated and browned when required.

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