Winter Wraps with Sweet and Sour Peppers

Serves 4

WINTER WRAPS4large leaves from a Savoy cabbage1 tspdried mushrooms (optional)1 tbspolive oil1small onion, finely chopped1clove of garlic, crushed100gmixed mushrooms, chopped25gtoasted pine kernels1 tspgrain mustard1 tbspshoyu or tamari soy saucepinch of dried sage and thymesalt and freshly ground black pepperlong chives to use as parcel "ribbon"a little vegetable stock

SWEET AND SOUR PEPPERS4 tbspolive oil1large onion, cut in half and thinly sliced2cloves of garlic, crushed2red peppers and 2 yellow peppers de-seeded and shredded into long thin strips200gchopped canned tomatoes1 tbsptomato purée2 tbspcider vinegar1 tbsphoney or maple syrup1 tbspbalsamic vinegarsalt and freshly ground black pepper Pre-heat oven to 180 degrees C/350 degrees F/ Gas Mark 4

Winter Wraps​

• Remove the base of the stem from each leaf if it is tough, and blanch or steam them for 4 to 5 minutes to soften.
• Reconstitute the dried mushrooms in boiling water if using, drain and finely chop.
• Heat the oil in a saucepan and fry the onion and garlic for a few minutes until starting to colour.
• Add the chopped fresh and dried mushrooms and cook for 5 minutes more. Stir in the pine kernels, grain mustard, soy sauce, sage, thyme and seasoning to taste.
• Divide the mixture between the four cabbage leaves and roll up tightly, tucking in the sides as you roll. Use chives to tie each one (criss-cross style) to look like a parcel.
• Place in an oven-proof dish, add a little vegetable stock, cover with foil and bake in the pre-heated oven for 45 to 50 minutes.

Sweet and Sour Peppers.​

• Heat the oil in a saucepan and fry the onion, garlic and peppers together for 5 minutes, until softening.
• Add the chopped tomatoes, tomato purée, cider vinegar and honey or maple syrup, and bring to the boil. Remove from the heat, add the balsamic vinegar and season to taste.
• Remove half the mixture with a slotted spoon and reserve. Place the remaining mixture, with all the juices, into a blender and blend to make a smooth sauce (add a little water if it is too thick).

Serving​

When you are ready to serve, have four warm plates ready. Gently re-heat the reserved peppers and the sauce in separate saucepans. When heated through, place a mound of the pepper mixture on the centre of each plate. Place a winter wrap on the top, then drizzle the pepper sauce on the plate around the "stack". Serve any extra sauce on the side.