Sweet & spicy nuts

Ingredients 1 tbsp sunflowuts and cashews 2 tbsp honey Method Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins. Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely. er oil 1 tsp ground cinnamon ½ tsp mixed spice 400g mixed nuts, try almonds, Brazil
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Smoked mackerel & horseradish cups

Ingredients 100g cottage cheese 1 tbsp creamed horseradish 50ml soured cream 3 smoked mackerel fillets small handful chives, chopped juice ½ lemon, plus lemon halves, to serve 12 large white or red chicory leaves Method Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins. Remove skin and any bones from the mackerel, break into thumb-sized pieces and pop into a food processor. Pulse briefly to break up the chunks; it shouldn’t be too fine. Turn out into a large bowl.
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Smoked mackerel pâté with French bread & horseradish

Ingredients For the pate 25g unsalted butter, melted zest ½ lemon 160g pack smoked mackerel (split fillets), skinned 1 spring onion, roughly chopped For the horseradish butter 15g unsalted butter, plus extra to serve 1 tsp hot horseradish sauce, plus extra to serve 1 tsp finely chopped flat-leaf parsley, plus a few leaves French bread, to serve Method Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top. For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.
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Blackberry braised red cabbage with venison

Ingredients 1 tbsp butter 1 red onion, thinly sliced 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced 5 tbsp balsamic vinegar 3 tbsp soft brown sugar 1 tsp mixed spice 2 tbsp redcurrant jelly 4 venison steaks (about 175g/6oz each) 175g blackberries 2 tbsp crème de mure or crème de cassis (optional) 1 tbsp oil mashed potato, to serve Method Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature. Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly. Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.
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Rosemary braised red cabbage with kabanos

Ingredients ½ red cabbage 1 tbsp olive oil knob of butter 1 red onion, sliced 125ml red wine vinegar 140g soft dark brown sugar 1 red chilli, finely chopped 2 rosemary sprigs 1 large Bramley apple, cored and roughly chopped 8 kabanos sausages, cut into finger lengths Method Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper. Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water. Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.
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Chinese braised red cabbage

Ingredients 1 large red cabbage, finely shredded 3 red chillies, halved, deseeded and chopped large piece fresh root ginger, peeled and finely sliced 4 star anise 4 garlic cloves, chopped 75ml rice wine vinegar 2 tbsp soy sauce 50g caster sugar 4 spring onions, finely sliced toasted sesame seeds 1 tbsp sesame oil Method Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated and continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with rest of the spring onions and sesame seeds and drizzled with the sesame oil.
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Braised red cabbage with cider & apples

Ingredients 1½ kg red cabbages 2 onions, chopped 4 Granny Smiths apples, peeled and cored and chopped zest 1 orange or 2 clementines 2 tsp ground mixed spice 100g light soft brown sugar 3 tbsp cider vinegar 300ml dry cider 25g butter Method Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients. Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
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