Recipes
Braised red cabbage with savoury granola and Stilton
A warm, comforting dish perfect for chilly or rainy days. Combines sweet and tangy braised cabbage, nutty savoury granola, and rich, creamy Stilton cheese.
Ingredients
For the braised cabbage
• 1 small red cabbage (about 1 kg), cut into wedges or shredded
• 2 medium apples, cored and roughly chopped
• 1 small beetroot, peeled and chopped (raw preferred, cooked if easier)
• 2 tbsp caster sugar
• 3 tbsp balsamic vinegar (or red wine vinegar)
• 1 tbsp olive oil
• A few sprigs of thyme
• Salt and black pepper, to taste
For the savoury granola
• 75 g rolled oats
• 40 g cashew nuts, roughly chopped
• 30 g pumpkin seeds
• 30 g sunflower seeds
• 1 tbsp olive oil
• 2 tbsp dried cranberries
• 1 tbsp goji berries (optional)
• Salt, to taste
• 200 g Stilton cheese
Method
1. Prepare the cabbage
Preheat your oven to 130°C (fan 110°C or gas mark 1).
In a food processor or blender, blitz the apples, beetroot, sugar, and vinegar into a coarse purée.
Place the red cabbage in a large ovenproof dish. Pour the purée over it.
Add thyme, salt, and pepper, then drizzle with olive oil.
Massage everything together until the cabbage is well coated.
Cover tightly with foil and cook in the oven for 2 hours, stirring halfway through.
2. Make the savoury granola
In a large frying pan, heat 1 tbsp olive oil over medium heat.
Add the oats, cashews, pumpkin seeds, and sunflower seeds.
Stir continuously until golden brown and toasted, about 5–7 minutes.
If the mixture looks dry, drizzle with a touch more oil.
Stir in the cranberries and goji berries, then season lightly with salt.
Allow to cool slightly. This can be made the day before and reheated before serving.
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