Slaw is a very versatile side, good with meatballs when stuffed in a pitta or with chops just off the barbecue.
- 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
- 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
- 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.
- Season with salt, sugar and pepper or paprika as you like.
- Drain and rinse your soaked beans and cook in a large saucepan with plenty of fresh water. Add the sage and the whole garlic.
- 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.
- 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.
- Add the chopped garlic to the onions and continue cooking until the garlic softens, then add the remaining sage chopped.
- Add the tomatoes; mashing them with a wooden spoon, and season with salt and pepper.
- Bring to a simmer, then turn down and simmer for about 4o minutes, stirring from time to time.
- 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.
- Top with toasted seeds, if using, and serve.