Mia hand-makes her delicious salads each day in our Delicatessen and she has kindly shared this amazing recipe... the perfect side-dish for winter!
1 bulb garlic
500g Darts Farm Maris Piper potatoes
2 sweet potatoes
1/2 a red cabbage
Bunch of parsley
1 red onion
4 tablespoons mayonnaise
Place the bulb of garlic in foil and roast at 180°C for 50 minutes.
Peel and chop the potatoes into bite-sized cubes and boil for 7 minutes until fluffy. Roast in the oven for 45 minutes with rapeseed oil and salt and pepper, turning ocassionally.
Peel and chop the sweet potatoes and roast for half an hour in rapeseed oil and seasoning.
Allow everything to cool. Meanwhile in a food processor, shred the cabbage.
Finely chop parsley and red onion and mix together with the cabbage.
Chop one end of the bulb of garlic and squeeze out the sweet roast garlic, the mix with salt, pepper and mayonnaise.
Combine with the cabbage mixture, adding more mayo if needed.
Toss through with potatoes and enjoy!
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.