#LightforUkraine a recipe booklet for a Christmas time gathering with a purpose

This idea was inspired by a conversation I had with my 4-year-old daughter. She came from preschool recently deeply impressed by the story of Rama and Sita she’d learnt that day. The story lead to a conversation about the significance of light in our cultures. While many groups of people believe in different stories of spirituality, many of them have the significance of light at their heart - the candles that lit the way for Rama and Sita; the miracle of light celebrated by the Jews during Hannukah; and of course, the light of the Guiding Star that is one of the key visual symbols of Christmas. Fire and light are essential building blocks of our civilisation and this primordial reverence lives on in us today when we light candles and fire places to gather around and to share food with our loved ones both in religious and secular rituals.

This winter will be an extremely tough one for the people in Ukraine, as russia continues to destroy objects of energy infrastructure, a deliberate genocidal project to make winter survival nearly impossible. Light is a literal source of life but also a powerful symbol of hope. And while darkness descends upon millions of Ukrainian people each winter afternoon, their hearts are full of hope, and light is with them! I hope that this festive season as many of us enter the light-filled Christmas advent, we will hold Ukraine in our hearts and thoughts, and be able to make a contribution (no matter how big or small) to their survival and victory!

Here I am sharing one recipe from the booklet, to access all 5 recipes as well as a beautiful Christmas essay by Olia Hercules, please click here.

Fermented red cabbage and sour cherry slaw

Serves 6-8

1/2 small red cabbage

200g of fermented red (or white) cabbage
1 small red onion
1 red apples, cored
1 red peppers, cored and deseeded
a bunch of dill

A handful (2 heaped tbsp) of dried sour cherries
4 tablespoons sunflower seeds, toasted, plus extra to serve
1/2 lemon finely zested and juiced
1 tablespoon red wine vinegar
2 pinches of sea salt flakes
1 tbsp of honey (or sugar for a vegan option)
1 small hot red chilli, finely chopped (optional)

This salad requires a whole lot of fine chopping, so if you have a mandolin, your task will be a lot faster and easier.

Thinly slice the cabbage into a large mixing bowl. Season with one pinch of salt, give it a light massage and let it rest while you cut the rest.

Add the finely sliced onion, apple and red pepper, and fermented cabbage into the same mixing bowl.

Finely chop most of the dill and dried cherries (reserve some for topping the salad), then add to the bowl along with sunflower seeds and the cherries. Mix well.

To make the dressing, mix together the lemon zest and juice, vinegar, sea salt and honey. Add the finely chopped chilli (optional)

Pour the dressing over the salad and massage well for a few minutes to let all the flavours mingle.

Cover and keep in the refrigerator for a few hours before serving to get the maximum flavour.

Serve in a large bowl topped with the reserved dill, cherries and toasted sunflower seeds.