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Film Released: 2003
Film Directed by: Ian Sharp based on a book by Vernon Coleman
Cast/Actors include : Pauline Collins, Peter Capaldi, Anna Wilson-Jones,
The story is based around Mrs
Thelma Caldicot (played by Pauline Collins), an older, but by no means old woman
by any stretch of the imagination, who is suddenly left widowed after her
husband dies having been struck by a cricket ball, much to her relief having
spent her whole married life being bullied by her over-bearing husband.
immediately sets to destroying his prize chrysanthemums and sawing off the ends
of his expensive golf clubs. However her new found freedom is soon to be
stopped by her money grabbing son and his wife who insist she must be doolally
to do such things and consequently get a doctors help to put her into "The
Twilight years" retirement home where, under the influence of drugs,
they trick her into signing away her house so they can redevelop it and make a
of the things she notices is the permanent smell of cabbage which is served to
the residents on a much too frequent basis. This triggers a sense of defiance in
the usually apathetic Mrs Caldicot and she leads a rebellion by some of the
residents, who leave the home en-mass, taking up residency in a swanky hotel.
This draws the attention of the media and Mrs Caldicot goes on to expose the
plight of many older people in homes whose existence is made miserable by
unsympathetic staff who are only interested in keeping them quiet by means of
drugging them up and taking their money.
Needless to say, with a title like this, food does appear several times
throughout the film, however in praise of Mrs Caldicot's gumption, we have
decided to feature a simple but tasty cabbage recipe, excellent for
serving as an accompaniment to poultry.
Cabbage with Bacon
HT ACC 25mins
Serves 4 Hot Vegetables Pork Accompaniment Gluten Wheat
Dairy Free Eggless
4 Streaky Bacon Rashers, chopped
1 Garlic Clove, crushed
450g/1lb Green Cabbage, coarsely shredded
Salt and Pepper
1. Heat a large frying pan until very hot then add the bacon (without any extra
oil) and sauté over a medium high heat, stirring frequently, until crisp. Remove
with a slotted spoon and drain on kitchen paper.
2. Add the garlic to the fat frying pan and sauté, stirring, until golden then
add the cabbage and the water, mix well, cover and simmer for about 5 minutes, or
until just tender.
3. Remove the lid and continue to simmer until most of the liquid has evaporated
then add the cooked bacon, season with pepper and mix well. Serve