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Makes a great gift for Food and Film lovers alike

Film Released: 2003
Genre:  Comedy
Film Directed by: Ian Sharp based on a book by Vernon Coleman
Cast/Actors include : Pauline Collins, Peter Capaldi, Anna Wilson-Jones, John Alderton

 

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.

She 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 fortune.

One 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

Ingredients
4 Streaky Bacon Rashers, chopped
1 Garlic Clove, crushed
450g/1lb Green Cabbage,  coarsely shredded
240ml/8fl.oz. Water
Salt and Pepper

Instructions

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 immediately.