Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 23 The very best of Christmas FOOD&DRINK Stove-top sage & onion stu ng If your Christmas lunch plans make you panic about the size of your oven, this recipe is a gem – and has proved consistently popular. Cooking it on the hob means a crisp bottom layer and deliciously yielding middle. Skip the stint under the grill if you’re juggling too many finishing touches Serves 6-8 Prepare 5 minutes Cook 50 minutes 30g unsalted butter 2 medium onions, roughly chopped 450g pork sausagemeat with pepper and nutmeg 6 sage leaves, änely chopped Handful åat leaf parsley, leaves only, roughly chopped, plus extra to serve 150g soft white breadcrumbs 250ml fresh chicken stock 1 Melt the butter in a nonstick ovenproof frying pan (about 25cm in diameter). Add the onions and cook gently on the hob for 5-10 minutes, until softened. Add the sausagemeat, turn up the heat a little and cook for about 20 minutes, gently breaking up the meat with a wooden spoon, until golden, cooked through and no pink meat remains. Preheat the grill to medium. 2 Add the herbs and breadcrumbs, season and stir to combine. Pour over the stock, stir together, then åatten the mixture in the pan. Reduce the heat and cook for 10-15 minutes, until the liquid is absorbed and the bottom has a crust. Grill for 3-5 minutes until golden brown on top. Serve scattered with extra parsley leaves. Per serving (for 6) 1354kJ/324kcals/19g fat/7.9g saturated fat/23g carbs/5.2g sugars/2.1g äbre/15g protein/1.1g salt Serves 8 Prepare 15 minutes Cook 1 hour 10 minutes 25g unsalted butter 1 large onion, änely sliced ½ tsp ground allspice ¼ tsp freshly grated nutmeg 1 small red cabbage, cored and änely sliced 1 Bramley apple, peeled, cored and grated 4 tbsp red wine vinegar 2 tbsp light muscovado sugar 2 tbsp redcurrant jelly Fresh thyme leaves, to serve (optional) Braised red cabbage 1 Melt the butter in a large pan over a medium heat, add the onion and cook for 5 minutes, or until soft, but not browned. Stir in the spices, then add the cabbage, apple, vinegar, sugar and 100ml cold water. Stir until thoroughly combined and the sugar has dissolved. Season well. 2 Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until very tender and the liquid has evaporated. Stir in the redcurrant jelly until melted, then serve scattered with fresh thyme leaves, if liked. Cook’s tip Enjoy leftovers with cold meats, or freeze in an airtight container for up to 1 month. When needed, thaw and reheat until piping hot. V Per serving 421kJ/100kcals/2.9g fat/1.7g saturated fat/ 15g carbs/14g sugars/2.7g äbre/1g protein/0.3g salt/gluten free In the quest to make every last bit of the festive period as delicious as possible, it’s reassuring to find that sometimes the traditional way is still the best. This classic braised red cabbage tastes even better when made the night before eating – a welcome finding at this time of year – and leftovers can be frozen, although only after any Christmas leftover sandwiches have been constructed. It’s a crucial and popular provider of acidity (and colour)