Puglian fava bean puree

I was watching an old rerun of Rick Stein in the med yesterday and saw this and thought I would give it a try.  It passed both the J and Lali test!

500g dried broad/fava beans
3 potaotes-peeld and cubed
3 cloves of garlic
salt and black pepper
1 tsp ground cummin seeds
a pinch of chili powder
fruity olive oil

Put everything in a pot, just cover with water and boil for about 1 hour-add more water if necessary as you go.  With a wooden spoon "smash" the beans and potatoes, keep simmering until the consistency of polenta.  Season to taste and pour in a good glug of olive oil.
Serve with fresh sprouting broccoli.

Quick braised red cabbage

I love the incredible color and texture of red cabbages-I find them so versatile-it is delicious raw-very finely sliced, with root ginger, toasted sunflower and pumpkin seeds, lots of fruity olive oil, lemon juice salt and pepper.  It also lends itself well to reduced, slow cooked dishes such as this one!

1 large red cabbage

Olive oil

1 large onion chopped

2 Bramley apples-peeled and roughly chopped

100ml dark malt vinegar

Grated zest of one large orange

2 heaped tablespoons of brown sugar

300 g walnuts

Salt and black pepper

Remove the core of the cabbage and slice it thinly.  Put the oil into a large pan and add the chopped onion and wait for it to soften before adding the red cabbage.  Keep stirring to coat the cabbage well, then add the roughly chopped apple, malt vinegar, orange zest and brown sugar.  Add the walnuts.  Season with salt and pepper and cook over a gentle heat (it can also be cooked in a moderate oven-190 degrees). 

Check the cabbage regularly to make sure that it is not sticking, and add more vinegar if necessary. 

The cabbage and apples will have softened after about an hour and should have deepened to a glossy deep red, with nearly all the liquid absorbed. 

Serve with baked potatoes (and red meat, or game meat-if that way inclined!).