This product from Basecamp is truly luxurious; it can be heated through or eaten raw as I have done with this salad, it would be lovely wrapped round asparagus and grilled, added to pasta, cooked until crispy and tossed over roasted beetroot – I am sure you get the idea.


Serves 6

½ -1 new season cabbage (about 1kg)
2-4 slices venison bacon per person
Sea salt flakes and freshly ground black pepper
3 Tbsp good quality balsamic vinegar
Extra virgin olive oil
Juice of 1 lemon
150g Danseys pass cheese from Whitestone or Parmesan

Method
Remove the outer leaves of the cabbage. Cut the firm pale hear of the cabbage in half. Shave the cabbage as finely as you can. Place in a bowl and season with salt and pepper. Shake over the balsamic vinegar and drizzle with extra virgin olive oil.

Lightly flatten the slices of venison with the palm of your hand and cut the venison into 1cm shreds and add to the cabbage. The proportion of venison bacon should almost be equal to the cabbage. Squeeze over the lemon juice, shave on the cheese and mix with the salad.