Corned beef and cabbage with rice recipe
 Packed full of punchy flavours from zesty lime, fresh herbs and fiery mustard, this dish by Shivi Ramoutar is a fun new way to use corned beef. 1 heaped tbsp butter (salted or unsalted)2 tbsp vegetable or olive oil1 large onion, slicedpinch saltgenerous pinch sugargenerous splash balsamic vinegar¼ white cabbage, finely shredded½ red pepper, thinly sliced1 tbsp tomato ketchup2–3 free-range eggs250g/9oz corned beef, in large flakes150g/5½oz rice, cooked according to packet instructions 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable or olive oil 1 large onion, sliced pinch salt generous pinch sugar generous splash balsamic vinegar ¼ white cabbage, finely shredded ½ red pepper, thinly sliced 1 tbsp tomato ketchup 2–3 free-range eggs 250g/9oz corned beef, in large flakes 150g/5½oz rice, cooked according to packet instructions 3 chives3 sprigs parsley, leaves and stems3 sprigs coriander, leaves and stems1 large garlic clove, peeled and finely choppedsqueeze lime juice 3 chives 3 sprigs parsley, leaves and stems 3 sprigs coriander, leaves and stems 1 large garlic clove, peeled and finely chopped squeeze lime juice 1 lime6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped¼ bunch coriander, leaves and stems½ garlic bulb, peeled1½ tbsp caster sugar1 tbsp yellow mustard1 thumb-sized piece ginger, peeled½ green papaya, flesh only, skin and seeds removed 1 lime 6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped ¼ bunch coriander, leaves and stems ½ garlic bulb, peeled 1½ tbsp caster sugar 1 tbsp yellow mustard 1 thumb-sized piece ginger, peeled ½ green papaya, flesh only, skin and seeds removed Method To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside.Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened.Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant.Meanwhile, fry the eggs in a separate pan, to your liking.Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste.Serve with rice and top with the fried eggs and some dashes of pepper sauce. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Meanwhile, fry the eggs in a separate pan, to your liking. Meanwhile, fry the eggs in a separate pan, to your liking. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Serve with rice and top with the fried eggs and some dashes of pepper sauce. Serve with rice and top with the fried eggs and some dashes of pepper sauce.