The Family Cook Book

I made this yesterday. It sounds a bit of a faff but it is very easy and tastes pretty damn fine. It also keeps really well in the fridge. I like the combination of the grilled and slightly blackened corn with the herbs and cabbage which are definitely improved by the 'brining' process. Ingredients 100ml  white-wine vinegar 200ml water ¼ white cabbage, shredded (300g net) 3 carrots, julienned (175g net) 1 small red onion, thinly sliced (140g net) 4 corn cobs, lightly brushed with olive oil (600g gross) 2 red chillies, finely chopped 20g picked coriander leaves 20g picked mint leaves Olive oil Salt and black pepper Dressing: 50g mayonnaise 2 tsp Dijon mustard 1½ tsp sunflower oil 1 tbsp lemon juice 1 clove garlic, crushed Serves six. Method Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour ov

..... its all part of summer in Vermont. We have just returned from an excellent 10 day break in the great Green Mountain State where the weather was kind to us, if of course you ignore the travel mayhem wreaked by storms on the multiple journeys to and from New York that were undertaken (or not) by various members of our extended Vermont family. On the food front it was sad to see that a few of our regular haunts were closed (RIP The Common Man) but it was good to see the arrival of the excellent rebooted canteen Creemee in Waitsfield that served a very funky and totally of the moment Salty and Sweet menu that could have come out of Shoreditch. I can vouch in particular for the excellence of the chicken fingers with both Korean BBQ and Sriracha butter sauce. The great American Flatbread at Lareau Farm is thankfully still going strong. Sitting outside with the fires burning on a summer evening is one of the great pleasures of life, doing so with friends and family just makes i