For the fruity red cabbage: Clean the cabbage, cut it into slices and cut it into strips from the stalk. Cut the bacon into strips and fry in oil. Peel, core and dice apples. Pluck the rosemary and fry with it. Lift out everything. Fry the fennel, apples and plums in pieces in the bacon fat. Wash the clementine, add the peel and squeeze in the juice. Add vinegar and cabbage, season. Stew for 20-25 minutes until soft. Sprinkle with bacon and rosemary. Tastes hot and cold! Duration: approx. 35 minutes
For the Tuscan potatoes: preheat the oven (electric oven: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel, wash and cut the potatoes into pieces. Cook in salted water for 5 minutes. Drain, put into an ovenproof dish, season. Mix in 1 tablespoon of oil and diced lardo. Roast in the oven for about 35 minutes. Peel garlic and cut into slices. Wash lemon, peel thinly. Wash and pluck the rosemary. Mix everything with 2 tablespoons of oil and roast for another 30-35 minutes. Duration: approx. 90 minutes
For the refined cranberry sauce: peel, quarter, core and coarsely chop the apples. Melt the butter. When browned, stir in maple syrup and caramelise slightly. Wash the thyme and pluck in. Wash the cranberries, drain. Add the cranberries, apples and rum. Simmer covered for about 15 minutes. Stir occasionally and dilute with a little water or boil down more for the last few minutes until the sauce is nice and thick. Season to taste with maple syrup if necessary. Let it cool down. Duration: 20 minutes