Recipes

Braised Red Cabbage | Mashed Potatoes with Wholegrain Mustard | Brussels Sprouts with Chilli and Lemon | Celery with Herby Butter | Roasted Vegetables | Perfect Roast Potatoes | Brussels Sprouts | Roasted Carrots, Parsnips and Red Onions | Braised Celery | Mashed Potatoes

Braised Red Cabbagebraised-cabbage

Serves 10

  • 100g light muscovado sugar
  • ½ teasp. ground cinnamon
  • ¼ teasp. ground cloves
  • Good pinch of freshly grated nutmeg
  • 900g red cabbage, trimmed, stalks removed and cut into 1cm slices
  • 450g onions, finely chopped
  • 450g cooking apples, peeled, cored and finely chopped
  • 4 tablesp. red wine vinegar
  • Juice of 1 orange
  • 25g butter
  • Salt and freshly-ground black pepper

Preheat the oven to Gas Mark 4, 180ºC (350ºF).Place the sugar in a bowl with the cinnamon, cloves and nutmeg and stir to combine. Arrange a layer of the cabbage in the bottom of a large casserole dish and season to taste.

Scatter a layer of the onions over the seasoned cabbage, followed by a layer of the apples and sprinkle some of the flavoured sugar on top. Continue layering in this way until all the ingredients have been used up, finishing with a layer of the seasoned cabbage. Pour the red wine vinegar and orange juice into the casserole and dot the butter on top.

Cover the red cabbage mixture tightly and bake on the bottom shelf of the oven for about 2 hours, stirring every 30 minutes until the cabbage is meltingly tender.

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Mashed Potatoes with Wholegrain Mustardpotato-with-mustard

serves 6–8

  • 1½ kg potatoes, peeled
  • 300mls milk
  • 75g butter
  • 2 tablesp. wholegrain mustard
  • Salt and freshly-ground black Pepper

Place the potatoes in a large saucepan and cover with boiling salted water. Bring back to the boil then reduce the heat and simmer until just soft. Drain and keep warm. Heat the milk and butter, then beat it into the potatoes with the mustard and seasoning until smooth and creamy.

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Brussels Sprouts with Chilli and Lemonbrussells-sprouts-and-chili

serves 8

  • 1 kg Brussels sprouts, trimmed
  • 1 tablesp. olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, deseeded and thinly sliced
  • Squeeze of lemon juice
  • Salt and freshly-ground black pepper

Trim the sprouts and place in a saucepan of boiling salted water. Reduce to a simmer and cook for 5–8 minutes, depending on the size of the sprouts. While they are cooking, heat the oil in a pan and sauté the shallots, garlic and chilli for a couple of minutes over a medium heat. They should be soft and not coloured. When the sprouts are cooked, drain them well, then stir through the shallots, garlic and chilli mixture along with a squeeze of lemon juice and salt and black pepper to taste.

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Celery with Herby Buttercelery-sidedish

serves 8

  • 2 heads of celery
  • 50g butter
  • 2 tablesp. red wine vinegar
  • 2 tablesp fresh chives and tarragon, chopped
  • Salt and freshly-ground black pepper

Wash and trim the celery stalks and cut into strips approx. 4cm long. Place in a saucepan, add a little salt and barely cover with cold water. Bring to the boil, reduce the heat and simmer for five minutes. Meanwhile melt the butter in a small pan, add the vinegar and cook for two minutes. Stir in the herbs and seasoning. When the celery is cooked, drain well and then pour the herby butter over the celery. Serve immediately.

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Roasted Vegetablesroasted-vegetables

Serves 8

  • 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
  • 700g potatoes, scrubbed and cut into wedges
  • 2 red onions, peeled and cut into eight, through the root
  • Olive oil
  • Salt and freshly-ground black pepper

Preheat the oven to Gas Mark 6, 200ºC (400ºF).

Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper. Transfer them to a roasting tin and spread out into a single layer. Cook for 20-30 minutes until tender.

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Perfect Roast Potatoesroasted potato

The most important thing to remember for perfect potatoes is not to roast them too long in advance as they lose their crunch if you keep them waiting.

Start by par-boiling the peeled potatoes for 6–8 minutes. Drain well and leave to dry out in the saucepan for a few minutes. Heat the oven to Gas Mark 6, 200°C (400°F). Heat some olive oil in a roasting pan. Shake the potatoes around in the saucepan to roughen the edges — this will give you nice crispy bits when they are cooked. Then add them to the hot oil in the roasting pan.

Cook for 30–40 minutes.

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Brussels Sproutsbrussells sprouts

Trim the sprouts and place in a saucepan of boiling water with a little salt. Reduce to a simmer and cook for 5–8 minutes depending on the size of the sprouts. While they are cooking, brown some diced bacon in a little olive oil. Drain the sprouts well, then toss them in the pan with the cooked bacon. Season with black pepper and serve.

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Roasted Carrots, Parsnips and Red Onionsroasted veg

Heat the oven to Gas Mark 6, 200°C (400°F). Chop the carrots, parsnips and red onion into cubes. Toss in olive oil and season with salt and pepper. Spread them out in a single layer on a roasting pan and cook for 20–30 minutes until tender.

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Braised Celerycelery

Wash and trim the celery stalks and cut into strips approx. 4cm long. Place in a saucepan with a knob of butter and salt and pepper. Barely cover with cold water. Bring to the boil, reduce the heat and simmer for five minutes.

Drain well and serve.

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Mashed Potatoesmashed potato

Simmer peeled potatoes until just soft. Drain and keep warm. Heat a little milk with a generous knob of butter. Beat it into the potatoes along with some chopped parsley, until the potatoes are smooth and creamy. Season well.