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This dish gives some zingy clothes to the cold weather staples of cabbages and leeks. There's a really delicious alchemy in the melding of the mushroom, ginger and lemon.

Savoy and leek with mushroom, ginger and lemon

This dish gives some zingy clothes to the cold weather staples of cabbages and leeks. There’s a really delicious alchemy in the melding of the mushroom, ginger and lemon.

Serving ideas: (1) with a pan-fried (sustainable) fish fillet atop the savoy and leek mixture, plus a side-dish of potatoes from the box; (2) as a vegan main – add a drained tin of cannellini or butter beans with the stock, and serve on a bulgur wheat and onion pilaf.

Ingredients

Savoy cabbage - about a third of a head, shredded

Leek - 1, finely sliced

Mushrooms - 4 or 5, chopped

Garlic - 1 clove, finely chopped

Fresh ginger - 2cm chunk, grated

Veg stock powder, 1-2 tsp according to taste

Olive oil or rapeseed oil - 2 tbsp

Black pepper

Method

Heat 2 tbsp oil in a pan or heavy-based wok. Add the veg including the garlic and ginger and cook, stirring, on medium heat to sweat the veg until they start to soften.

Add the lemon zest, a grind of black pepper, stock powder and about a cup of boiling water. (Add more or less water to suit your taste: I like a saucy, borderline soupy result.) Let the mixture simmer until the veg are tender. Then serve.

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