Spring Onion & Ginger
5 Spring Onions - sliced finely
1 Thumb sized piece ginger - diced finely
1/2 Cup Soy sauce
1/2 Cup Sherry Vinegar
Mixed all together, ready to use after 30 minutes.
Add some oil, about 1 tbsp to each Yorkshire mould. Get them in the oven and get it hot, very hot. Take the tin out and carefully fill with the Yorkshire batter. Cook at 175C / 340F for 25 - 30 minutes.
Whisk everything together and season with salt and pepper.
Saute the chilli, ginger and spring onions. Add the vinegar, sugar and garlic. Boil for 3 minutes. Turn the heat off. Add the cabbage. Stir. Serve after an hour. Keeps fine in the fridge for 1 week.