b'Red CabbageRisottoServes 2 This simple, cost of living conscious dish, is 1 small onion, finely chopped perfect for autumn or winter with its heart-warming and relatively complex taste given 1cm thick piece of pancetta,the limited ingredients. Its easy to make, finely chopped however for the best results you must make 3 cloves garlic, finelythe beef stock.chopped Heat oven to 200C.1/2small red cabbage,Put beef bones together with carrots and onions shredded (400-450g) in a large roasting tin. Drizzle with vegetable oil 1L homemade beef stock and roast until brown40 minutes. 300g arborio rice Put everything from the roasting tin into a stockpot together with celery, leek, garlic and a 20g butter few bay leaves. Cover with water and bring to the boil. Skim away any foam as comes to the 100g Parmesan cheese surface. Keep stock simmering for a couple of hours. Strain and let it cool overnight, discard any Beef stock fat that collects on top.1.5kg beef bones Heat some olive oil and butter in a large pan.2 large carrots, roughlyAdd the chopped onion and pancetta and cook chopped over medium heat stirring from time to time until 2 onions, roughly chopped onion becomes a pale gold colour (3-4 minutes) then add garlic and cook for a further minute.vegetable oil Add the shredded cabbage, season and cook 1/2bunch celery, roughlyfor 23 minutes turning it over and over with a chopped wooden spoon to coat well with the oil.1 leek, roughly chopped Add just enough water to cover the mixture.1 head garlic, cut in halfOnce brought to a boil, turn the heat low, cover horizontally and cook until the cabbage has softened to a Bay leaves creamy consistency, approximately an hour. Add more water if needed to prevent the cabbage from sticking to the bottom. 88'