Tomato & caramelised onion tart tatin
A vegetarian and savoury version of tart tatin - perfect for a light supper
Red cabbage salad
Serves 6
Easy
Prep:
Cook:
This vibrant red cabbage salad with bacon and tangy blue cheese has contrasting textures and flavours – a great way to use up any leftovers
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- 6 rashers unsmoked bacondiced
- 200ml red wine vinegar
- 2 tbsp light soft brown sugar
- 1 small red cabbageshredded
- handful sultanas
- 150g stiltonor other hard blue cheese, crumbled
Nutrition: per serving
- kcal225
- fat14g
- saturates8g
- carbs12g
- sugars12g
- fibre1.8g
- protein12g
- salt1.7g
Method
step 1
Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.
step 2
Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.
step 3
Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
step 4
Toss in the blue cheese to serve.
