Name: Apple Slaw
Ingredients: 2 green apples, coarsely grated; 1/3 head red cabbage, coarsely grated; 1 garlic clove, crushed; 1 red chile, finely chopped (keep the seeds if you like it hot); 8 scallions (spring onions), finely sliced; 1 handful cilantro, leaves picked; 1 1/4 cups (300 ml) white wine vinegar or apple cider vinegar

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

Ingredients

2 green apples, coarsely grated

1/3 head red cabbage, coarsely grated

1 garlic clove, crushed

1 red chile, finely chopped (keep the seeds if you like it hot)

8 scallions (spring onions), finely sliced

1 handful cilantro, leaves picked

1 1/4 cups (300 ml) white wine vinegar or apple cider vinegar

Preparation

Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!