Preparation

The relish: 

Step 1

Fry finely chopped onions and grated ginger in a splash of oil. 

Step 2

Deseed the chillies before chopping them up into small pieces. Add this to the frying pan. 

Step 3

Finely chop the garlic, then crush it with a knife to create a garlic paste. Add this to the frying pan. 

Step 4

Finally, add the sugar, red wine vinegar, bay leaves, mustard seed and the sprigs of thyme to the pan. Season with cumin, coriander and salt.

Step 5

Leave everything to simmer gently until it’s turned into a compote. Done!

The coleslaw: 

Step 1

Grate the white cabbage and the carrots, then toss together in a large bowl. 

Step 2

Stir the parsley into the sour cream and season with salt and pepper. Mix the sour cream into the white cabbage and carrots. Voilà!