It was a dull, damp, grey kind of day today. So we didn’t go out. I decided that as we would be in the house all afternoon I would cook the braised red cabbage recipe that takes an age in the oven, low and slow. Daughter wanted to do some baking, and I suggested she used the redcurrants we got from pick-your-own on Friday.
So I chopped red cabbage and red onions. Apples and garlic. Layered them all up in a (red) casserole dish with garlic, nutmeg, cloves and sugar. Added vinegar and butter and popped it in a low temperature. I then picked the redcurrants from the stalks while we played a game, and helped daughter make a sweet, lemon, pastry case and bake it blind, and finally make a meringue, fold in the redcurrants, spoon it into the pastry case and bake it. Through all of this I was fueled by plenty of tea, made in my big red teapot and drink from a large red mug. Dinner (sausage, mash and red cabbage, followed by redcurrant meringue pie) was delicious.
