Slaw is a very versatile side, good with meatballs when stuffed in a pitta or with chops just off the barbecue.

Serves: 4

Recipe time:



  • ½ finely sliced small white cabbage
  • 1 finely sliced celery heart
  • 1 apple – sliced thin and cut into matchsticks
  • Small bunch of flat leaf parsley roughly chopped
  • 4 spring onions finely sliced
  • 1/4 cup full toasted seeds – sunflower, pumpkin or sesame (optional)
  • 100gr crème fraiche or yoghurt
  • 4 tbsp white wine or cider vinegar
  • 2 tbsp sunflower oil
  • Pinch each of salt and sugar to taste
  • Freshly ground Black pepper or sweet paprika to taste

Baked Beans

  • 250g dried cannellini beans (soaked overnight in double volume of cold water)
  • 400g tinned whole plum tomatoes
  • Olive oil
  • 1 small onion finely diced
  • 6 peeled garlic cloves, 3 whole and 3 chopped finely
  • 2 sprigs of sage
  • Salt and pepper



  1. Assemble all the vegetables in a bowl and add the crème fraiche or yoghurt and mix gently until all is evenly coated. Add the vinegar and oil bit by bit to taste.
  2. Season with salt, sugar and pepper or paprika as you like.


  1. Drain and rinse your soaked beans and cook in a large saucepan with plenty of fresh water.  Add the sage and the whole garlic.
  2. Bring to the boil and skim off any froth, then reduce the heat to a simmer till soft but not falling apart.  They should take anywhere between 1 and 1 and a half hours.
  3. Meanwhile heat 2 tbsp of olive oil in a saucepan on a medium heat and add the onion.  Cook for about 10 minutes or until soft.
  4. Add the chopped garlic to the onions and continue cooking until the garlic softens, then add the remaining sage chopped.
  5. Add the tomatoes; mashing them with a wooden spoon, and season with salt and pepper.
  6. Bring to a simmer, then turn down and simmer for about 4o minutes, stirring from time to time.
  7. Once the beans are cooked, drain them and add the beans to the tomato sauce along with a tablespoon of olive oil and stir through.
  8. Top with toasted seeds, if using, and serve.

James Whetlor

Owner at Cabrito.