THE TRIMMINGS
Sautéed red cabbage with cranberry
Salting the cabbage overnight softens it, so it only needs to be cooked for a fraction of the time. But, it still retains all the flavour and texture of cabbage that’s been braised for hours.
SERVES 6 8 PREP 15 mins plus 1 hr curing COOK 10 mins EASY V
1 small red cabbage, quartered,
cored and shredded
25g unsalted butter
2 tbsp cranberry sauce
1 tbsp vinegar of your choice ½ orange, zested and juiced
1 Tip the cabbage into a bowl and sprinkle over 1/4 tsp salt. Scrunch the salt through the cabbage using your hands, then cover and set aside for at least 1 hr, or cover and chill overnight. The salt will start to ‘cure’ the cabbage, making it softer so it can be cooked for less time.
2 Heat the butter in a large frying pan or wok over a high heat until sizzling and stir-fry the cabbage for 5 mins until wilted. Stir in the rest of the ingredients and cook for another 5 mins until the cabbage is coated in a sticky glaze. Serve straightaway or leave to cool completely. Once cooled, will keep covered and chilled for up to two days. Reheat in a pan or the microwave until piping hot.
GOOD TO KNOW low fat • vit c • 1 of 5-a-day • gluten free
PER SERVING (8) 61 kcals • fat 3g • saturates 2g • carbs 6g • sugars 5g • ibre 3g • protein 1g • salt 0.2g
Crispy skin roasties
Skin-on roasties are the way to go – not only does it dramatically cut down the prep time, but it makes them more filling (so you can serve less) and gives them a deeper baked potato flavour.
SERVES 6 8 PREP 10 mins COOK 1 hr 40 mins EASY V
2kg Maris Piper potatoes, unpeeled 6 tbsp sunlower oil
1 Cut the potatoes into walnut-sized chunks and tip into a large pan of cold, salted water. Bring to the boil, then reduce the heat and simmer gently for 10 mins, or until the potatoes are cooked through and fluy at the edges but still holding together. Drain. (Or, cook in the microwave – see tip, right.) The potatoes can be boiled the day before and chilled.
2 Heat the oven to 210C/190C fan/ gas 61 /2. Pour the oil into a large roasting tin so it covers the base – there should be a depth of about 1 /2cm. Put the tin in the oven for 5 mins to heat up, then remove from the oven. Carefully tip the drained potatoes into the hot oil, and use a spatula to turn them so they’re coated in the oil. Roast for 40 mins, then remove from the oven and turn using the spatula. Roast for 20 mins more, then turn again and cook for a final 20 mins until the potatoes are deeply golden and crunchy. (Or, cook in an air fryer – see tip, right.) Season to serve.
GOOD TO KNOW vegan • healthy • gluten free PER SERVING (8) 281 kcals • fat 10g • saturates 1g • carbs 42g • sugars 2g • ibre 5g • protein 4g • salt 0.01g