Red cabbage salad with roquefort and poached eggs

Gavin WrenMain Dishes, Recipes, Salads, Vegetarian

red cabbage egg roquefort walnut salad
This recipe is thanks to a crate of fresh home-grown vegetables that my folks bestowed upon me on Friday. Having worked our way through tomatoes, runner beans, sweetcorn and cucumber yesterday, I reached the red cabbage bag and wondered what to do. Looking for some inspiration online I was bogged down with the festive spiced red cabbage recipes which the internet is awash with, but they didn’t feel right for a warm summer’s day lunch. I wanted something lighter and more salad-y but which would be a meal in itself. So I pulled together this bunch of ingredients and here is what happened. I’ll confess at this point that I have never, ever, cooked red cabbage in my life. And after having made this recipe, that’s not changed, as I’ve opted for using it raw. In fact, if you remove the Roquefort and eggs, then the base salad with dressing…

Sun (oven) dried tomatoes

Gavin WrenBasic Ingredients, Food Techniques, Recipes, The World of Food, Vegan, Vegetables, Vegetarian

Semi sun oven dried tomatoes
I love making things that take a long time. Although, let me qualify that – I’m less keen on fiddly or awkward processes, as they send my blood pressure due North. What I like is the gradual process of change and development that occurs over long periods. Because long, slow cooking processes normally mean that you’re allowing rich, strong flavours to develop. I’m also a big fan of basic ingredients, the things that we buy off the shelf, but which can be made at home. However we normally get them from the supermarket because funnily enough, they take a long time to make! Sun dried tomatoes fall squarely into that category. If my North London location was blessed with a Mediterranean climate then I would try making these in the traditional way, by leaving them out in the scorching sun to dry for a few days. You just need to…