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.


  • 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


  1. 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.
  2. 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.