Organic Savoy cabbage

Discard any damaged outer leaves and the central core. To make the prep easier, roll up two or three outer leaves into a sausage shape and slice them together. Finely shred the cabbage, and fry with a little butter and whole caraway seeds until it starts to wilt. Dress with a light splash of cider vinegar just before serving. Or try adding shredded leaves to a stir-fry; they’ll only take a few minutes, and are best slightly underdone.

People rarely think to roast cabbage, but it works wonders. Savoy is a good candidate; the edges should be lightly crisp and burnt, but the middle soft and tender. Remove any large, loose outer leaves, and cut the cabbage into 8 equal wedges. Brush with oil, season well, and roast in a medium oven for 15 mins, turning once to colour evenly. Add some white wine or cider and bake for another 10-15 mins, turning once, until tender. Some crispy bacon, and a swirl of mustard, cream and parsley would make this truly indulgent.