Use a pressure cooker to get this hearty British winter dish on the table in half an hour.
For the bacon, put the bacon ribs and onion into a pressure cooker, cover with boiling water and cook for 20 minutes.
Meanwhile, for the champ, bring a large pan of salted water to the boil, add the potatoes and boil for 20 minutes, or until tender.
In a frying pan over a medium heat, soften the spring onions in the butter for 1-2 minutes then pour in the milk and simmer for 2-3 minutes.
Drain the potatoes and return to the heat for 30 seconds to dry them out then mash with the spring onions and the milk and butter they were cooked in. Season with salt and white pepper.
For the cabbage, boil the cabbage in a pan of salted water for five minutes, or until tender, then drain. Melt the butter in a frying pan, add the cabbage and fry for one minute then pour in the chicken stock and simmer for 3-4 minutes. Season with salt and freshly ground black pepper.
Serve the bacon ribs with the champ and cabbage.
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