Red Cabbage with cider
Thinly slice the red cabbage and add 1/3 cup of dried cranberries, add 1 thinly sliced cooking apple, add 1/3 bottle of apple cider and 1/3 cup apple cider vinegar, add 1/4 cup light brown sugar, stir to combine and season with a small teaspoon each of crushed cloves, cinnamon and ginger. Put a lid on top and cook gently for several hours in a moderately heated oven.
Keep your eye on that and add a little more apple cider if you think it needs it!
Ham with pear and a Perry cider sauce with thanks to Gino D’Acampo
- 1 tbsp olive oil
- 2 thick slices of ham
- 1 shallot finely sliced
- 100ml Perry cider – I recommend Tutts Clump perry
- 150ml double cream
- 1 tbsp chopped chives
- 450g King Edward potatoes, peeled and cut into chunks
- 40g butter
- 1 heaped tbsp wholegrain mustard
- A splash of milk
- Salt and pepper
- Make the mash by boiling the potatoes in salted water, once tender, drain and leave to steam for two minutes to get rid off excess moisture.
- Use a mashers or ricer to mash the potatoes then stir in the mustard and butter adding a splash of milk if needed. You don’t want it to wet so that it can soak up the sauce. Season with salt and pepper and leave to one side.
- Heat the oil in a frying pan and fry the ham until golden brown on both sides then remove from the pan and set to one side and keep warm.
- Add the shallot to the pan and cook for 1 minute before deglazing the pan with the cider. Bring to the boil and simmer for a minute before pouring in the cream. Simmer gently for two minutes until slightly thickened then season with salt and pepper and stir in the chives.
- Serve the sauce over the warm ham with the mustard mash.