SPICED RED CABBAGE

Prep the vegetables a day in advance and mix in all the spices then store in the fridge overnight.

Serves 6-8 | Takes 1¼ hours

• 1 small red cabbage, about 400g cored and shredded
• 2 small red onions, finely sliced
• 2 pears, peeled, cored and diced
• 150ml (¼ pint) sweet cider
• 2 tablespoons chimichurri hot
• 2 tablespoons olive oil
• 1/8 tsp of ground allspice
• 1/8 tsp of ground cloves
• 1/8 tsp of ground cinnamon
• 2 tbsp chimichurri hot
• zest of 1 lemon
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• a pinch of salt
• freshly ground black pepper

Place everything in a large heavy-based pot with a lid, bring up to a boil, then cover and simmer for about 45 min. The cabbage should taste rich and silky, if there is still a lot of liquid remove the lid and continue to simmer for another 15min.

Drizzle with olive oil just before serving and season generously.