I have had one of the best weekends in a long time, full of food, friends and laughter!
Our friends arrived on Friday night carrying Krispy Kreme doughnuts and flowers (the best houseguests!) and I cooked us a huge toad in the hole, complete with extra sausages, potatoes, asparagus and my delicious red cabbage…recipe below…followed by huge slices of chocolate brownie!
After a lazy Saturday morning of croissants and tortilla, Ian and I decided to show our guests a few of our local hotspots in Bradford on Avon. We started off with a wander around the Tithe Barn then the boys went to the pub and us girls hit the independent shops. Sometimes, it is only when you are playing ‘tour guide’ that you remember and appreciate the cool places that you live near!
After a long lunch back home, we braved the afternoon chill for a walk around the village and a quick half at the local pub before heading into Bath for dinner at The Bath Brew House.
I love this place and couldn’t resist ordering the BBQ ribs again and yes, they were just as amazing as I remembered! I even found room for a huge slab of Dr Pepper chocolate cake afterwards.
Whilst there, we also booked tickets for a special ‘pork and beer night’ later this week so expect another review of this restaurant soon!
Today’s recipe is only a side dish but it is one I have made several times recently and is a real winner! At first, I thought it was a bit too Christmassy but this side dish is lovely to have at any time of the year. Not only does it add a lovely deep purple colour to your plate, it tastes delicious and seems to make loads too!
1 onion, roughly chopped
1 cinnamon stick
A quarter of a teaspoon of ground cinnamon
A quarter of a teaspoon of freshly ground nutmeg
A quarter of a teaspoon of allspice/ sweet mixed spice
1 red cabbage, cored and sliced
1 apple, finely chopped
3 tablespoons of dark brown sugar
100-150ml of balsamic vinegar
50ml of red wine
2 tablespoons of jam or cranberry sauce (I used sour cherry jam)
How to make it
- Melt a tablespoon of butter in a deep saucepan and add the chopped onion to soften for a few minutes on a low heat
- Add the cinnamon stick, ground cinnamon, nutmeg and mixed spice and mix well
- Add the red cabbage and sauté for a few minutes with another knob of butter thrown in
- Add the apple, sugar, balsamic vinegar and wine
- Cover and continue to cook on a low heat for about 45 minutes, stirring occasionally
- Stir through the jam and cook for another 15 minutes
- Season well and serve warm, with another knob of butter on top