Welcome to the Anglo Swiss World: Sunday Lunch - Roast Shoulder of Port, Red Cabbage and Potatoes

Something I now and again cook on a Sunday. Red cabbage is something I knew in England, as it was always sold pickled in vineagar. In Switzerland I learnt that you can also cook it and it suits very well to pork or bacon.

Here are the ingredients. Some marrow bones, leek, seleriac, carrots and herbs which thanks to the mild Winter I still have in the garden - sage, thyme and rosemary. First of all I spice the pork shoulder by rubbing mustard into it and sprinkling with salt pepper, or whatever. I then melt some butter in a casserole and fry the pork on all sides to close the pores.

Then I put the bones, vegetables and herbs into the casserole with the meat and fry it up a bit.

Then add some white wine - any will do from a supermarket, doesn't have to be the most expensive, but not the cheapest.

Put the lid on the casserole and into the oven at a temperature of 180°C for about one and half to two hours depending on the size. My meat was about one kilo heavy.

And now for the red cabbage. I had half left over from the last time in the fridge, so I bought another and made one a half - just depends on how big they are.

I then take an apple to cook with the red cabbage. It can be a sour apple - just enhances the taste.

Peel the apple, take out the stalks and the core and chop into small pieces. Cut the cabbage into slices.

Take a pressure cooker and melt some butter in it.

Put the red cabbage in the pressure cooker with the chopped apple and mix to fry. Season with salt and pepper and add some red wine.

Put the lid on the pressure cooker and cook for about thirty minutes under pressure.

And now for the potatoes. Peel them and cut into pieces.

I like to preserve as much vitamin as I can when I cook vegetable and that is one of the reasons why I actually cook my potatoes in the micro wave. I just put them in a microwave dish, put some salt over them and put the lid on. I don't need to add water as the potatoes have enough water themselves.

While I have been preparing the vegetables, the roast pork has been cooking in the oven for about one and a half hours, so it is time to see how it is getting on.

I now take the meat and veg out of the casserole and put it on a plate that I have warmed in the oven. I drain the sauce into a small saucepan and thicken it with a special thickening sauce mixture for meat. Something like cornflour but with a brown colour.

Now I take the lid off the pressure cooker with the red cabbage and add some vineager - about 1-2 tablespoons.

I put the meat and vegetable in a warmed dish and pour the sauce over it and the red cabbage in a separate dish - otherwise the meat and veg will pick up too much of the red colour from the cabbage.