Spiced ginger beer slow cooker cabbage Hazelnut & sage crushed butternut squash
With sweetness and spice, this makes an ideal accompaniment to a roasted ham. Plus, it can be prepared a day ahead.
SERVES 6 PREP 15 mins COOK 6-8 hrs EASY
V1 red cabbage (about 1kg),
sliced
1 red onion, sliced
2 large eating apples, each
sliced into six wedges thumb-sized piece of ginger,
peeled and finely grated 50g butter
100ml chicken or vegetable
stock
300ml alcoholic ginger beer ½ tbsp light brown soft sugar 2 tsp coriander seeds, crushed 1 star anise
2 tbsp cider vinegar
Browning the butter for this is optional, but its nuttiness is wonderfully moreish. If you’re worried about burning it, stir melted butter through instead.
SERVES 6 PREP 15 mins COOK 20 mins EASY
V1 large butternut squash (about 1.2 kg), peeled, deseeded and cut into 3cm chunks
50g butter
1 tbsp finely chopped sage, plus
a few whole leaves to serve good grating of nutmeg 50g blanched hazelnuts,
roughly chopped
1 Tip the squash into a large microwavable bowl with 4 tbsp water and season. Cover with a microwaveable plate or lid and microwave for 12-15 mins or until very tender.
2 Meanwhile, tip the butter into a frying pan and melt over a medium heat. Allow to cook 1 Heat the slow cooker to low. Put all the ingredients in the slow cooker and add a good grinding of black pepper and 1 tsp salt. Stir well, then cook for 5 hrs.
2 Remove the lid, turn the slow cooker to high and cook for a further 1 hr to reduce the liquid slightly. Taste for seasoning. Serve in a warmed bowl. Will keep chilled for up to 24 hrs.
GOOD TO KNOW low fat • fibre • vit c • 2 of 5-a-day
PER SERVING (6) 165 kcals • fat 8g • saturates 4g • carbs 18g • sugars 16g • fibre 6g • protein 3g • salt 1.2g for 2-3 mins until golden brown with a biscuity smell. Add the whole sage leaves for the last minute to crisp up. Remove and set aside.
3 Crush the cooked squash with a potato masher and stir though most of the brown butter, the chopped sage, the nutmeg and a generous pinch of salt. Drizzle over the remaining butter and scatter with the hazelnuts and crispy whole sage leaves.
GOOD TO KNOW gluten free
PER SERVING 186 kcals • fat 12g • saturates 5g • carbs 13g • sugars 7g • fibre 4g • protein 3g • salt 0.2g