Ingredients

• 60g/2¼oz butter
• 1 large onion
• thinly sliced
• 1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz)
• thinly shredded
• 1 large Bramley apple
• peeled
• cored and chopped
• 50ml/2fl oz red wine vinegar
• 60g/2¼oz blueberries
• 2 tbsp dark brown sugar
• 4 tbsp bramble jelly or jam (or redcurrant jelly)
• 3 cloves
• 5cm/2in length cinnamon stick
• freshly ground black pepper
• 1½ tsp salt
• 16 small best-end lamb chops
• 100g/3½oz plain flour
• 2 free-range eggs
• beaten
• 100g/3½oz fresh white breadcrumbs
• 60g/2¼oz butter
• for frying
• 2 tbsp vegetable or rapeseed oil
• salt and pepper
• new potatoes
• boiled
• knob of butter
• 1 tsp freshly chopped parsley

Directions

• For the red cabbage
• melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple
• vinegar
• blueberries
• brown sugar
• bramble jelly
• cloves
• cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes
• then check the liquid
• if drying out add a splash more water; if there is a lot of liquid in the pan
• remove the lid so any excess evaporates. Cook for another 15 minutes.
• For the lamb
• season the chops with salt and pepper. Put the flour
• beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour
• then dip in the beaten egg and coat with the breadcrumbs.
• Heat the butter and oil in a large frying pan. Once hot
• fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side).
• To serve
• remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley.