Pickled red cabbage with walnuts & apple

• small red cabbage↗1

  quartered, cored and finely shredded (with a mandoline, if you can)

• red onions↗2

  finely sliced (with a mandoline, if you can)

• dried red chilli↗1
• juniper berries2
• allspice berries2
• red wine vinegar↗200ml ml
• demerara sugar↗75g g
• walnut↗100g g

  halves, toasted and lightly crushed with a pestle and mortar

• dill↗1 small pack

  chopped

• Granny Smith apple↗3

  skin on, quartered, cored and sliced

Step-by-step instructions

1. 1

   Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

2. 2

   Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

3. 3

   When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.