The Family Cook Book

Red cabbage is a must for Xmas day AND boxing day. Luckily it's one of those things that can definitely be made ahead. This year, after an extensive online search for the best recipe I have alighted on this one; Braised red cabbage with apple and red wine, from 'Vegetables' by Sophie Grigson. According to the article I read this is the 'absolute classic, unbeatable way with red cabbage. It's a tradition originating in Germany and Austria and has become part of our Christmas, too.' Well lets hope they're right cos its now in the freezer! Serves 6 Ingredients 1 large red cabbage 1 large onion, halved and sliced 2 eating apples, cored and roughly chopped 100 ml (3½ fl oz) red wine (or port) 4 tbs caster sugar 2 tbs red wine vinegar 4 cloves 2 cinnamon sticks 1 blade of mace 40g (1½ oz) unsalted or lightly salted butter salt and pepper Method Preheat the oven to 150C/gas 2. Quarter the red cabbage, then c...

OK, OK, I know its heresy. How on earth can you make get ahead bubble and squeak? By definition it needs to be made on boxing day from the left overs of xmas day .... but what if you've got 12 people coming and you dont know if you'll have enough and you dont want to cook an extra kilo of brussels and leave them sweating away in that rather gaseous state overnight. Well welcome to my heretic trial, Gordon Ramsey's pre-made bubble and squeak 'cakes' Lets hope they work! Ingredients 1kg floury potatoes , quartered (I use King Edward) 40g butter 500g Brussels sprouts , trimmed 50g plain flour , seasoned with salt and pepper olive oil , for frying Method Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the sprouts for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then shred as finely as you ca...