RECIPE SIDES RECIPES

Steps:

• 1. Drain and tip the chickpeas into a food processor.
  2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
  3. Season with a pinch of sea salt, then pop the lid on and blitz.
  4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
  5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
  6. Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.
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Steps:

• 1. Peel and slice the onion. Click off and discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks.
  2. Peel the apples, then chop into 2.5cm pieces, and pick and finely chop the parsley leaves. Finely slice the bacon.
  3. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden.
  4. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky.
  5. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well.
  6. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally.
  7. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve.