The spotlight this week turns to the organic Spring Greens cabbages getting packed in most of our veg boxes. Here’s a really simple but lovely way to cook and eat them – recipe from Nigel Slater. Make sure everything is prepped and ready before you heat the wok. When I make this dish, I’ll chuck in some finely cut shards …
This week we have beautiful Spring cabbages from the wonderful people and plants at Wortley Hall Walled Garden. These brassica leaves are so tender and sweet that I’ll be reserving half my cabbage to enjoy minimally adorned as a side-dish – lightly cooked and tossed with some oil or butter and a bit of garlic. The rest of the cabbage …
