Quick Recipe: Warm Red Cabbage Salad with Toasted Walnuts and Blue Cheese

Serves 875g walnut pieces, 2 tbsp walnut oil, 2 crisp red apples, 1 garlic clove, finely chopped,2 tbsp balsamic vinegar, 2½ tbsp olive oil, 1 red onion, quartered and thinly sliced, 1 small red cabbage, shredded, 100g blue cheese, crumbled, 1 tbsp chopped parsley, 1 tsp chopped marjoram, sea salt and freshly ground black pepper

Toss the walnuts with the walnut oil and some black pepper.

Spread them out on a baking tray and toast in an oven preheated to 180C/Gas Mark 4 for 5-7 minutes. Remove from the oven and leave to cool.

Core the apples and cut into small pieces. Put the garlic, balsamic vinegar and olive oil in a frying pan and saut over a medium heat for three minutes.

Add the red onion and cook for 30 seconds, then add the cabbage and cook for a couple of minutes, until it begins to turn from red to pink.

Season with salt and pepper. Finally add the cheese, apples, herbs and toasted walnuts. Toss well and serve.

By Jane Baxter, Riverford Field Kitchen. Taken from the Riverford Farm Cook Book