Graham Herterich served up tasty cabbage and bacon with bechamel sauce on Sunday Brunch.

The ingredients are: 2 tbsp of duck fat or vegetable oil, 1 hispi cabbage, outer leaves removed and cut into quarters, 125g smoked bacon lardons, 2 cloves of garlic, finely chopped, 100g fresh breadcrumbs, 50g butter, 50g hazelnuts, roughly chopped, Small handful of parsley, finely chopped and 1 batch of Soubise Sauce.

For the Béchamel Sauce: 50g butter, 50g plain flour, 500ml milk and Salt and pepper.

See recipes by Graham in his book titled: Cook: Traditional Irish Cooking with Modern Twists available from Amazon now.