Serves 6
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1/2 red cabbage, cored and thinly sliced
150ml white wine vinegar
150ml cold water
1/2 tsp sugar
2 tbsp butter
3 tbsp olive oil
450g butter gold potatoes, very thinly sliced
12 shallots, trimmed, peeled and halved
3 garlic cloves, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
1 tbsp cornflour
300ml white wine
2 tbsp Worcestershire Sauce, optional
300ml water
2 tbsp flat leaf parsley, chopped
1 bay leaf
18 oysters or 600g smoked tofu, cubed
sea salt and white pepper
a large oven dish
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Place the red cabbage in a large bowl and cover with the vinegar and cold water, and sprinkle with the sugar and a pinch of salt. Stir thoroughly, cover and chill overnight.
Melt the butter in a large frying pan and add 1 tbsp of the oil. Add the sliced potatoes and fry for 2-3 mins on each side, until golden, and set aside on a plate lined with kitchen paper.
Preheat the oven to 200°C/180°C fan/gas mark 6. Place the remaining olive oil in a large saucepan and add the shallots, garlic, celery and carrots. Sauté for 10 mins, then stir in the cornflour and cook, whilst stirring, for 1 min. Pour in the wine gradually, whilst stirring, and then bring to the boil. Simmer for 2 mins, then add the water, Worcestershire Sauce, parsley and the bay leaf. Season with salt and white pepper. Simmer for 5 mins, then add the oysters or tofu pieces. Transfer the mixture to an oven dish and top with a layer of the potatoes. Bake for 10-15 mins, or until the hotpot is piping hot. Drain the red cabbage and serve it along side the hotpot and parched peas.
To make the parched peas
150g carlin peas, soaked overnight and drained
1 tsp bicarbonate of soda
250g cold water
sea salt and white pepper
malt vinegar, to serve
Place the peas in a large saucepan, and bicarbonate of soda and the water. Bring to the boil for 20 mins, then simmer for 1hr, until the peas are very soft. Season with salt and pepper, and add vinegar, to taste. Serve with the hotpots and red cabbage.
