Mulled red cabbage & orange and thyme glazed carrots

This intriguing twist on a classic makes preparing the perfect accompaniment to a roast really quick and simple.

Streamline black cherry mulled red cabbage

Serves: 6

Preparation time: 10 minutes

Cooking time: 1 hour

You’ll need:

500g red cabbage

3 echalion shallots

2 Pink Lady apples

knob of salted butter

2 clementines

10 cloves

1 cinnamon stick

2 tsp mixed spice

100ml red wine vinegar

4tbsp Streamline black cherry jam

salt and black pepper

What to do:

Finely slice the cabbage, shallots and apples. In a large casserole, heat the butter then tip in the sliced cabbage, shallots and apples and toss well. Add the zest and juice of one clementine, stud the other clementine with cloves and add it to the pan along with the cinnamon, mixed spice, vinegar and black cherry jam. Season, stir and put the lid on.

Cook on a low heat for an hour until the cabbage is tender, stirring occasionally. If the mixture gets a little dry, add a dash of water. Serve hot or cold.

Note: Great with ham, cold meats and cheese as well as alongside a traditional roast.

Streamline orange and thyme glazed carrots

Streamline orange and thyme glazed carrots

These luxuriously sticky, fragrant carrots are a great way of livening up a traditional roast dinner or to spice up leftovers.

Serves: 4

Preparation time: 5 minutes

Cooking time: 10 minutes

You’ll need:

400g Chantenay or baby carrots

2 tsp cumin seeds

2 tbsp Streamline thin cut orange marmalade

1 tsp soy sauce

3-4 stalks thyme, leaves picked

salt and black pepper

What to do:

Boil or steam the carrots until tender.

Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.

Drain the carrots and toss them in the glaze until they look glossy.

Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.

Recipes by: www.streamlinefoods.co.uk

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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