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Blind scouse and red cabbage
Fruit and vegetables
small bunch
thyme
, leaves picked
2
onions
, diced
1
leek
, sliced
2
potatoes
, peeled and diced
2
carrots
, peeled and diced
1 small
swede
, peeled and diced
1–2 tbsp chopped
horseradish
, from a jar
1 tsp chopped fresh
thyme
2 tbsp snipped fresh
chives
2
onions
, sliced
1 small
red cabbage
, sliced
2
Bramley apples
, peeled and sliced
Tins, packets and jars
splash
Worcestershire sauce
Cooking ingredients
2
bay leaves
1 litre/1¾ pint
vegetable stock
100g/3½oz
pearl barley
, soaked
2 tbsp
nutritional yeast
flakes
salt and freshly ground
black pepper
100g/3½oz
self-raising flour
2 tbsp
olive oil
1
bay leaf
75g/2⅔oz light
brown sugar
50ml/2fl oz
red wine vinegar
Dairy, eggs and chilled
30g/1oz
butter
50g/1¾oz salted
butter
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