• 1 tbsp olive oil
• 1 tsp caraway seeds
• ½ red cabbage, finely chopped
• ¼ c balsamic vinegar
• ¾ c red wine
• ½ brown sugar
• 2 apples, peeled, cored and finely chopped

Heat the oil in a pan and sauté the caraway seeds, then add the cabbage and cook for 2-3 mins until it starts to wilt.  Add the wine and simmer for a further 3 mins before adding the vinegar, brown sugar and apple.

Cover and cook for about 15 mins.  Cook uncovered for a further 5 mins or until the cabbage is saucy and tender.

Serves 4 as a side dish.

• 3 large floury potatoes
• 1 tbsp oil
• ½ tsp each of cumin seeds, mustard seeds, turmeric, ground coriander
• 1 pinch of chilli flakes
• 2 cloves of crushed garlic
• 1 tsp fresh grated ginger
• 1 tsp lemon juice
• Salt to taste and fresh coriander to garnish

Boil the potatoes in sales water until tender, then drain and cool.

Heat the oil in the fry pan until hot and then add the seeds first then potatoes, garlic, ginger and other spices.  Stir fry for a few minutes and then add the lemon juice before seasoning with salt and garnishing with the coriander.