BEST CHRISTMAS RECIPES - CHRISTMAS SIDES

Christmas winter slaw 

300g mixed cabbage leaves (red, white, cavalo nero, savoy)

75g carrots, sliced julienne or grated

75g raw beetroot, sliced julienne or grated

2 x oranges, zested and segmented

75g walnuts, toasted and roughly chopped

75g cranberries

Dressing

60ml sherry vinegar

60ml orange juice

½ tsp Dijon mustard

1 tsp maple syrup

Pinch of mixed spice 100ml rapeseed oil 

Salt and pepper

Method

In a small pan place the vinegar, orange juice and spices. Bring to the boil and simmer for 1 minute. Pour into a bowl and leave to cool

Add the Dijon mustard, maple, seasoning and mix well. Gradually whisk in the oil until emulsified

Shred the cabbage as finely as possible and mix with the carrot, beetroot, walnuts, orange zest and segments and cranberries

Drizzle over enough dressing to coat and mix well

Serve immediately – great with leftover turkey

Red cabbage with balsamic vinegar & cranberries

4 tbsp olive oil

2 large onions, halved and thinly sliced

2 large apples quartered, cored and thinly sliced

1 tsp ground cloves

1 medium red cabbage, quartered, cored and thinly sliced

200ml vegetable stock

4 tbsp balsamic vinegar

100g brown sugar

200g fresh or frozen cranberry

1.Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and apple and continue cooking, stirring more frequently this time, until the cabbage starts to soften.

2.Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.

3.Stir in the cranberries and cook for 10 mins more.