1 spring cabbage
1 carrot, peeled and finely chopped
3 sticks celery, finely chopped
1 garlic bulb
2 garlic cloves, peeled
1 onion, finely chopped
small bunch thyme
500ml/18fl oz dark chicken stock
1 bay leaf
salt and freshly ground black pepper
10 black peppercorns
2 tsp caraway seeds
1 tbsp caster sugar
5 juniper berries
1 tsp salt
dash sherry vinegar
1 star anise
2 sprigs thyme
250ml/9fl oz cider vinegar
50g/1¾oz unsalted butter
1 monkfish fillet
1 rack pork ribs
250ml/9fl oz sweet cider