200g/7oz beetroot, peeled, thinly sliced
1 small pointed cabbage
pinch chilli flakes
4 fat garlic cloves, thinly sliced
150g/5½oz leftover cooked Savoy cabbage
50g/1¾oz golden caster sugar
3 tbsp sea salt
pinch sea salt
100ml/3½fl oz raw cider vinegar
oil, for frying eggs
2–4 free-range eggs
150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands
2 tbsp goose fat or oil
150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces