Next, cut the potatoes into even-sized pieces and put into a large pan.
Cover with cold water, and add a little bit of salt for taste.
Bring it to the boil and parboil the potatoes for just five minutes.
Mary Berry recommends adding goose fat to the potatoes (Image: Getty Images )
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Drain the potatoes well in a colander.
Mary’s top tip is to then shake the colander to fluff up the edges of the potatoes as it will help them cook crispy in the oven.
Then, heat the goose fat in a large roasting tin in the preheated oven until piping hot.
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1 hispi cabbage, core removed, finely shredded
½ tbsp ground cumin
salt and freshly ground black pepper
Heat the olive oil and butter in a large frying pan. Add the sliced shallots and fry them over a high heat for about 3 minutes until they are starting to soften but not browned.
Add the finely shredded cabbage and quickly stir-fry until the leaves have just wilted but still have crunch. Season with salt and pepper and sprinkle with ground cumin. Fry for another minute and serve in a warm bowl.
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