Get ready to shred. We’re into coleslaw season now, starring so many of our lovely organic veg: cabbages (red, green or white), carrots, beetroot, kohlrabi, celeriac, onions, fennel and winter radishes. When a rich, warming soup or stew is on the table, I really crave something fresh, raw and crunchy on the side. Coleslaw is also perfect with a burger. …
I’ve made this two years running – I love the red wine for depth and how the dish is not overly sweet like some spiced red cabbage dishes (but if you like sweetness, it’s easy to dial it up). Be sure to taste-test towards the end of simmering and tweak as you wish. Recipe adapted from ‘Oma’s Rotkohl’ on quick-german-recipes.com. …
Two Decembers ago we enjoyed a scrumptious and super easy starter course for Christmas dinner. I can still taste every morsel in my mind: winter salad leaves served with smoked trout and ultra-thin sliced raw beetroot and carrots from the box, and a dressing (lots of it, served on the side) of mayonnaise mixed with Greek yogurt and lots of …