Classic Red Cabbage with Apple & Balsamic vinegar

Ingredients :

1 red cabbage

1 onion

2 eating apples

Half bunch of fresh parsley

Olive oil

1 tbs fennel seeds or cumin seeds

150ml balsamic vinegar

Knob of butter (unsalted)

Season with salt and pepper

Dash of red wine

Method :

Chop the onion, apples and red cabbage removing the core of the cabbage. Add a splash of olive oil to a pan then add the onion and cabbage season with a sprinkle of salt and pepper and allow to cook for 5 minutes. Add the apples with a knob of butter followed by the fennel seeds or cumin seeds and place a lid on the pan leaving for 10 minutes stirring occasionally throughout. Remove the lid then add the balsamic vinegar and a dash of red wine. Last to go in is the parsley, remember to give it a good stir and your ready to serve

To Dress :

With a nice bit of parsley

Brussel sprouts with pancetta & roasted nuts

Ingredients :

1kg / 1 small bag of Brussel Sprouts

2 small packets of pancetta

150/200g roasted nuts

2 large garlic cloves

50g butter

100ml Cream (optional)

Method :

Roughly chop the sprouts then finely chop the garlic. Heat a large pan with butter adding the pancetta once melted and fry off until golden brown. Add the garlic and chopped sprouts, season with salt and pepper stirring well. You want the pancetta to be really crispy. Finally, stir the cream and nuts and you are ready to serve

To Dress :

With a handful of roasted nuts

Sweet roasted carrots and parsnips

Ingredients :

5 medium carrots

5 medium parsnips

2 tsp olive oil

2 tsp honey

Salt pepper

1 carton of fresh orange juice

Knob of butter

Method :

Peel the carrots and parsnips chop them lengthways and then add to a pan to be part boiled in fresh orange juice. Add salt, pepper and a knob of butter , part boil them for 5/7 minutes drain the fresh orange and then transfer to an oven tray. re-season with salt and pepper and finally drizzle them with the honey. Roast them for 15min

Ready to serve

Crispy roasties

Ingredients :

Half bag potatoes (or more if needed)

1 pot Goose fat or olive oil

Salt and pepper

Dry Rosemary

Method :

Peel and chop the potatoes then part boil them for 8/9 minutes this will get them nice and fluffy. Drain then and give them a good old shake. Add the potatoes to a pre heated pan with the goose fat or olive oil frying them off until they go golden in colour. Remove from the pan and then put into the oven with a little more goose fat or olive oil for another 20/25min until they are all golden brown and crispy and ready to eat

To dress:

Pinch of rosemary