Organic Table

23/01/2026

22/01/2026

1ST MEAT ORDER FOR 2026……
Just a reminder, meat orders are due by 5pm tomorrow 23rd January.
Delivery will be next week Thursday 29th January.
See you soon
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13/01/2026

How To Use Your HERO This Week....

PICKLED RED CABBAGE

Makes 1kg
Easy Prep: 15 mins, Cook: 15 mins, Plus standing
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift.

Ingredients
500g red cabbage - finely shredded
1tbsp coarse sea salt
500ml cider vinegar
200ml red wine
300-400g granulated sugar
2tsp black peppercorn
6 bay leaves
2tbsp yellow mustard seed

Method
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pat dry with a clean tea towel.

Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

Strain through a fine sieve into a jug or bowl, discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl and pour the strained liquid over.

Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Recipe courtesy of bbcgoodfood.com

ENJOY!!

12/01/2026

This Week's HERO - Red Cabbage....

12/01/2026

Limited availability
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In good health,
Denise & Dawn
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