02/03/2013FT Festive 50: Starters - FT.comwww.ft.com/cms/s/2/884d3416-1bcd-11e1-8b11-00144feabdc0.html3/21
1 large (or 2 small) oranges¼ small red cabbage, core removed, finely shredded1 small-medium parsnip, peeled and coarsely grated orcut into julienne2 tablespoons extra virgin olive oil2 Medjool dates, stones removed, sliced A couple of sprigs of thyme, leaves only, choppedSea salt and freshly ground black pepper● Slice the top and bottom from the orange. Stand itupright on a board and work your way around it with asharp knife, cutting off the skin and all the pith. Cut outthe segments from between the membranes, working over a bowl to save the juice, lettingthe segments fall into the bowl. When you’ve finished, squeeze the juice from the remainingmembrane into the bowl too.● Put the finely shredded cabbage and grated parsnip into another bowl, add most of theorange juice (not the segments yet) and trickle over the olive oil. Add a little salt and pepper,toss the lot together with your hands, then transfer to serving plates.● Scatter the orange segments and date slices over the red cabbage and parsnip, then finish with a scattering of thyme. Serve straight away.
Extract from ‘River Cottage Veg Every Day!’ by Hugh Fearnley-Whittingstall, published by Bloomsbury (£25)
. . .Hugh Fearnley-Whittingstall’s chestnut and sage soup
This is a rich and elegant soup with a beguilingly velvety texture. A small portion makes alovely starter, while a larger serving, with some bread and perhaps a crisp green salad, is asatisfying lunch or supper. You can use vacuum-packed precooked chestnuts for this, orfresh, whole chestnuts, blanched, peeled and simmered until tender.
3 tbsp olive oil, plus extra to trickle