Spiced carrot pickle

I adapted this from a Co-op leaflet based on the ingredients I happened to have in the cupboard. It keeps for up to a week in the fridge, and should be freezable. The particular mixture of spices you use is pretty arbitary – I’d always keep the garlic, ginger and chilli, but garam masala or mixed spice could easily substitute the rest. You could also add coriander seed or cardamom if you have it.

Melt about 1 tbsp butter in a heavy bottomed saucepan, then add 1 1/12 cups grated carrot (about 4-5 medium size carrots) and fry for 5 minutes until beginning to turn golden. Stir in a large thumb-sized block of grated ginger (or 1 tsp powdered ginger), 3 cloves garlic, finely diced, and 1/2 red chilli, finely diced (or 1/2 tsp chilli flakes), and cook for a further 5 minutes. Stir in 1 tsp ground cumin or (1 1/2 tsp cumin seeds), 1 tsp cinnamon, 1/2 tsp nutmeg, 1 star anise, broken into pieces, and 1/3 cup raisins (or sultanas). Finally add 2 tbsp honey and 3-4 tbsp malt or cider vinegar and cook down for a further 10-15 minutes, stirring regularly, until the carrots are completely soft. Wait a day for the flavours to develop before serving.

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Chinese style fried cabbage

Adapted from an old book of Chinese recipes a friend found for me in a charity shop. Any kind of cabbage can be used; I’d recommend at least two types for the variety. Hard cabbage like white or red should be added with the onion; soft leaves such as savoy, Chinese leaves or pak choi should be added later. Like a lot of hot-and-fast cooking, this can get smoky, so open a window or turn on the extractor fan if you have one.

In a small bowl, mix together 1/2 tbsp brown sugar, 1 tbsp white wine vinegar, 1/2 tsp soy sauce and a pinch of cayenne pepper. Finely slice 1 onion, 1/2 small red cabbage and 1/2 small savoy cabbage. Heat a spoonful of oil in a non-stick pan over a high heat until a haze develops over the oil. Add the onion and red cabbage to the pan and fry, stirring continuously, until the onion becomes translucent. Add the savoy cabbage and fry for 2-3 minutes, again stirring continuously, until the savoy cabbage begins to brown. Stir in the sauce mixture, stir to coat, and take off the heat. Serve with rice and a protein component of your choice.

Serves 2 generously.