Holy jeezus that looks amazing Lisa! You know my weakness for a good spaghetti so I'm just dying for this.
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Love the pies and tea custard! And omg I LOVE that plate! :D
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Rashers is what we call slices of middle bacon. As in the long bacon with the big meaty flappy part and the fatty long bit. Er, does that make sense? Lol!

I love galettes, they're like a lazy woman's pie hehe. I love your sweet version Lisa! Fig, honey and ricotta are just made for each other. But that ginger ice cream, oh gawd... it's bookmarked x 1000!
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I think I need to stop wearing skirts ;)

Endive is awesome for slow-cooking so I think it'll definitely work in this especially with the sweet glaze to mellow the bitterness. I think the bitterness of radicchio would also work beautifully but I don't think it'll suit slow cooking as well as endive and cabbage. But if you do try it, you'll have to reduce the cooking time because it's a more tender vegetable than cabbage.

You can most definitely use the lid to cover it instead but the sauce probably won't be as reduced or syrupy since it won't 'evaporate' as much. Having the paper on means that the sauce will cook down nicely without the top drying out. But it's such an easy flexible recipe so I think it work either way.

Hope this helps you out and hope you enjoy it! :D

You can definitely replace it with any vinegar that you may like but I promise that the balsamic isn't very strong in this. Ooh yes, the colour is so mesmerising isn't it? :)

If it makes you feel better, I promise you that you won't taste a lot of the balsamic flavour and pungent-ness in this dish. The long cooking and sugar really mellows out the power of vinegar :)

Hi Ellie!

I had the book for ages and I can't believe it took me this long to make it too! I truly think this dish is fabulous with any meat and of course, by itself. I did mention that this would be divine with duck and game meat so I can only imagine how good pork would be too seeing as they all suit the slightly sweet accompaniments. And from the consensus of commenters, pork seems to be the #1 choice :D

The thought of a crispy pork crackling with the sweet cabbage is making me all woozy in a good way. But I'm with you: I'd defintely up the vinegar a little with a fattier piece of meat.

Heehee I love the best of both worlds! But both cakes does taste fabulous in one mouthful xx