Instructions: Dry fry the bacon until crispy. Crumble or break up into small pieces.

Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of water in a wok. Add the cabbage and quickly stir fry until it wilts.

Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut oil and serve very hot.

This goes beautifully with the lavender roasted spring chickens.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.