date:Aug 07, 2014
ver high heat. Reduce heat to medium. Add the pumpkin and cook for 15 minutes or until the potato and pumpkin are tender. Drain well. Transfer to a bowl and roughly mash.
Step 2
Meanwhile, heat half the oil in a 22cm (base measurement) non-stick frying pan over medium heat. Cook cabbage and fennel, stirring, for 5 minutes or until tender. Stir in the vinegar. Remove from heat. Add to the potato mixture with peas and mustard. Season and stir to combine.
Step 3
Heat the remaining oil in the frying