Sweet and sour slaw
Slow-cooked black treacle ham
Potato and pepper bake
Cider and 5-spice bundt cake
1 red cabbage (approx. 800g/1lb 12oz), halved
4 fat or 6 skinny spring onions, trimmed
2 red peppers, membranes and seeds removed
1 yellow pepper, membranes and seeds removed
1 orange pepper, membranes and seeds removed
1 red chilli, seeds removed
large bunch (approx. 100g/3½oz) fresh coriander
2 limes, preferably unwaxed
2kg/4lb 8oz waxy maincrop potatoes, such as Cyprus
2 x 290g jars chargrilled peppers in oil
2kg/4lb 8oz waxy maincrop potatoes, such as Cyprus
2 x 290g jars chargrilled peppers in oil
3cm/1¼in piece (15g/½oz) fresh root ginger, peeled and finely grated
1 x tbsp Dijon mustard
300g/10½oz plain flour
50g/1¾oz golden syrup
1½ tbsp sea salt flakes, or to taste
2 tsp toasted sesame oil
2 tsp maple syrup
150g/5½oz black treacle
approx. 1 tbsp whole cloves
4 tbsp black treacle
4 tbsp demerara sugar
2 tbsp coriander seeds
2 tbsp coriander seeds
175ml/6fl oz sunflower oil, plus extra for greasing
100g/3½oz soft dark brown sugar
300g/10½oz black treacle (use an oiled 1-cup measure for ease)
2 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp freshly grated nutmeg
2½ tsp Chinese five-spice powder
1½ tsp ground cinnamon
50g/1¾oz soft light brown sugar
50g/1¾oz caster sugar
2 teaspoons smoked sea salt flakes, or to taste
250ml/9fl oz cider, preferably dry or at least not sweet
3 large free-range eggs
75g/2½oz unsalted butter
125ml/4fl oz double cream
3.5kg/7lb 10oz joint boneless gammon, rind on
250ml/9fl oz pineapple juice, from a carton
A fabulously festive ham wonderfully paired with sweet and sour slaw and a comforting potato bake, finish it off with a beautiful bundt for a meal full of Christmas cheer.
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