Creamy lemon, pancetta & rosemary turkey
For a perfectly moist and succulent turkey, follow Emma Lewis's tips for a creamy mascarpone stuffing
Mulled red cabbage with clementines
Serves 6 generously
Easy
Prep:
Cook:
Skip the red wine and mull your veg with mixed spice, brown sugar and an orange studded with cloves
Skip to ingredients
- 4 clementines(or satsumas or mandarins), 1 left whole, zest and juice from 3
- 15 cloves
- 700g chunk red cabbagefinely shredded
- 2 red onionschopped
- 200ml red wine vinegar
- 140g brown sugar
- 1 tsp mixed spice
Nutrition: per serving
- kcal138
- fat1g
- saturates0g
- carbs31g
- sugars30g
- fibre4g
- protein2g
- salt0.1glow
Method
step 1
Stud the whole clementine with the cloves and set aside.
step 2
Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.
