GOOD FOOD
A new edition of Diana Henry’s classic cookbook, Roast Figs, Sugar Snow, brings soulful winter cooking to your festive feast
Red cabbage with cranberries
SERVES 8
There are many variations on the red cabbage and fruit theme, but I like the tartness that cranberries bring. This reheats really well, too.
30g butter 1 medium red onion, finely sliced 1 medium red cabbage 1 tart eating apple, peeled, cored and roughly chopped 3tbsp balsamic vinegar, or to taste 2tbsp brown soft sugar, or to taste 1tsp mixed spice 30g dried cranberries 75g fresh cranberries Sea salt flakes and freshly ground black pepper
1 Melt the butter in a heavy-based casserole and sauté the onion until soft but not coloured.
2 Quarter the cabbage, remove the hard central core and discard, then slice the rest finely. Put it in the pot with the onion and all the remaining ingredients, seasoning well.
3 Stir, cover and cook over a low heat for 1½-2 hours, stirring from time to time. The cabbage should be completely soft. Check the seasoning – you might want more vinegar or sugar as well as salt and pepper – then cook for another 5minutes to allow the seasonings to be absorbed.
4 Serve, though the cabbage will taste even better the next day.
Pumpkin tarts with spinach and Gorgonzola
SERVES 6
Pumpkins and squash are great in tarts and it’s the mixture of sweet and salty that really gets me.
FOR THE PASTRY 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes
FOR THE FILLING 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g Parmesan cheese, finely grated Freshly grated nutmeg 200g Gorgonzola cheese Freshly ground black pepper
1 For the pastry, put the flour, butter and agood pinch of salt into a food processor and pulse-blend the mixture untilitresemblesbreadcrumbs.
2 Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour.
3 Preheat the oven to 180C/Gas 5. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a saucepan, cover and wilt in the water left clinging to it (about 4 minutes over amedium heat). Drain well and leave to cool.
4 Make the custard by mixing together the eggs, egg yolk, cream and Parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line 6 individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes).
5 Preheat the oven again to 200C/Gas
