Health conscious Archives

Fruity dessert

Cauliflower tarte tatin with celery-and-sultana salad

40 minutes

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Braai recipes

Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Cabbage recipes

Steamed cabbage wedges and trout with lemon and dill

15 minutes

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Marinated marrow salad

30 minutes

Braised cabbage with apple and duck

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

300 g free-range duck fillets
Sea salt and freshly ground black pepper, to taste
1 medium onion, thinly sliced
1⁄2 (about 500 g) medium cabbage, finely shredded
1 (about 150 g) apple
1⁄2 t caraway seeds

Method

1. Prick the skin of the duck. Place in a pan and pour over boiling water. Drain well.

2. Clean the pan with kitchen paper, then return the duck to the pan, skin-side down. Slowly fry to render the fat and crisp the skin. Cook on the skin side only for 5 minutes, or until golden and crisp.

3. Remove from the pan. Season to taste and pour off most of the fat, but keep to use later.

4. Add the onion and cook gently until soft and golden. Add the cabbage, seasoning and more duck fat if necessary. Add the apple and caraway seeds. Place the duck on top.

5. Cover tightly and cook gently for 20 minutes, or until the cabbage is very tender. Check the seasoning.

Cook's note: I’ve given exact measurements to keep the proportions correct, especially if you choose to double the recipe.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Fig tarte tatin

Cauliflower tarte tatin with celery-and-sultana salad

Pork sausages with fennel and butter bean apple mash

Glazed Hasselback butternut squash

Grilled spice-rubbed chicken thighs with crunchy salad

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Yuzu kosho (Japanese ‘salsa’)

Braised cabbage with apple and duck

Braised cabbage with apple and duck

Ingredients

Method