Slice the red cabbage as fine as you can, removing the thick core first. Pack it tightly into a preserving jar and place in a sink or bowl as deep as the jar. Pack the gooseberries into another jar. Pour enough hot water into the sink or bowl to come at least one-third of the way up the jars – this will prime the glass and prevent it from shattering when you pour in the hot pickle liquid. Put the next seven ingredients into a pot and boil for 2 minutes; strain half into the cabbage and then, without straining, pour the rest on to the gooseberries. The liquid should cover the contents; if it doesn’t, bring some more water and vinegar (at a ratio of 2 to 1) to the boil and top up the jars. Gently wobble the jars to release trapped air, then seal quickly and leave to go cold in the bowl or sink. Put in the fridge and leave for at least a week, turning the jars upside down every two days.
To serve, mix half the cabbage and half the gooseberries with the hazelnuts, coriander and olive oil, add
© 1997 Peter Gordon. All rights reserved.