RED CABBAGE, CARROTS, SMOKED ALMONDS

Crisp, crunchy, sour and smoky. A cabbage salad for a winter’s day. • Should smoked almonds prove elusive, make your own by mixing smoked salt with a little paprika and groundnut oil, then toast in a dry pan, before adding the whole almonds.

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Step 1

Peel the onion and finely slice into rings. Warm the vinegars, 120ml of water and the mustard seeds in a small saucepan, add half a teaspoon of salt and the onion. Bring to the boil, then remove from the heat, cover and leave for twenty-five minutes.

Step 2

Finely shred the red cabbage. Peel the carrots, then slice them into long shavings with a vegetable peeler. Halve, core and slice the pear. Toss the cabbage, carrots and pear with a little of the onion pickling liquid.

Step 3

Make the dressing: lightly beat the soured cream, onion pickling liquor, mustards and poppy seeds. Fold the dressing into the shredded cabbage, carrots and pear. Finally, add the smoked almonds and the pickled onions, drained of their remaining pickling liquor.