A tasty meal or side dish to have for breakfast or lunch
Preperation time: 20 mins
Cooking time 25 mins
Ingredients 800g Diced Potato 25g Butter, more for grilling 100-300g Festive Red Salad Fried eggs & left over ham to serve (optional)
Method Step 1 Boil potatoes until tender. Melt the butter in a shallow pan (ovenproof if you have it) then fry festive red salad for a few minutes to soften. Stir in the well - drained potato with some seasoning, press down & carry on cooking to crisp the bottom and heat through. Step 2 If you like, dot the top with a bit more butter to crisp it up. Eat with fried eggs and left over ham if you like
Festive Red Cabbage Ingredients & method 1 Red Cabbage about 650g 2 Small Red Onions, diced 2 Red Apples, diced 250g cooked beetroot, diced 50g chopped walnut piece 2 Large Oranges 5tbls Red Wine Vinegar 3 tbls Redcurrent Jelly 2 tbls Clear Honey 2 tbls Rapeseed Oil
Step 1 Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely great over the zest from the oranges.
Step 2 Cut a little from the top and bottom of each orange, so they sit flat on the work surface. Use a small serrated knife to cut away the peel and pith in strips down the orange. Holding each over a bowl , cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl too. Fish out the segments and, roughly chop and add to the salad. Step 3 Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. It will last for 3-4 days in the fridge.