Hugh's red cabbage & apple salad with dried cherries

    A first outing for Hugh Fearnley-Whittingstall's new book River Cottage Fruit Every Day!, and I can thoroughly recommend the Red Cabbage* and Apple Salad with Dried Cherries - the cherries are soaked in orange juice for a couple of hours to plump them up, then some of that liquid is added to the salad dressing. It's raw, crunchy, sweet and tart, filling, healthy, and very good, and we had it, as Hugh suggests, with bread and cheese.



    Here's the bread, improvised from what was in the cupboard:

250g strong plain flour

100g seed & grain flour

150g strong malted blend flour

1.5 tsps crushed sea salt

1.5 tsps easy-blend dried yeast

1 tblsp. olive oil

325ml warm water

    Combine, knead, rise, shape and prove in the usual way, then bake in a hot oven for approx. 25 minutes.

 

*If you have any red cabbage left over you could always pickle it.

Comments

[B R Wombat]

Lovely hippy font in Hugh's book. I hope you're luckier with your seeded loaf than I was, having just shattered a piece of dental crown last night on my very rustic seeded, malted sourdough. This morning the dentist ground off the rough edge and declared that it must have been dentists who invented seeded loaves as they bring them so much work. And I've about 10 bags of the flour, having been seduced by Amazon's Subscribe and Save. Enjoy yours!

[elaine]

I'm a big fan of pickled cabbage always a favourite on boxing day with the cold meats.

[Cornflower]

Oh, poor you!
I do sympathise as I once broke a tooth on seeded bread. The loaf above isn't very seedy as I used a blend of flours, but normally, the seedier the better!

[Cornflower]

Yes, isn't it good!

[B R Wombat]

So, the dentist was right - it's all a ploy to get us into his chair!