Nigel Slater’s recipes for halloumi with pickled slaw, and for toffee apple fool

Nigel Slater’s recipes for halloumi with pickled slaw, and for toffee apple fool

The Guardian

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A sharp, energising proper pickle, and an apple treat served with custard and cream

The cabbages are wonderful right now – purple or green, crinkly leaved or smooth and white. I have been shredding the smoky blue-green savoys, tossing them into a pan of hot oil with matchsticks of ginger, minced chilli, garlic and soy sauce. The red cabbages have been cooked with apple juice, cinnamon and juniper to accompany roast pork, while the tight “drumhead” varieties are steamed and tossed in lemon juice and black pepper.

Cabbages and apples are bringers of seasonal joy

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