This space is intended to provide regular updates to events and projects I am involved in. Keep watching for book launches and crafting courses to be announced soon. I am reallly excited to be able to announce the first of my Genius Crafting Courses, which start in October at the lovely Oliver's Hill Barn in beautiful East Sussex.

Joining me will be Louise Roberts, a very talented crafter, cook and gardener lending her own expertise and top tips to the Junk Genius and Superscrimping ideas I have been involved with.

Please do click on a post and leave any comments and suggestions.

 

February Cabbage that you Actually Will Want to Eat

 

Most people really don’t like cabbage, memories of soggy green mush at school and a dreadful lingering smell are probably the reason most of us don’t want to eat it. But in January and February cabbage is so seasonal and cheap it makes sense to cook up some tasty recipes using this great vegetable.

 

Ingredients

Savoy cabbage, this is the curly dark green version. You can use the whole cabbage including the tougher outer leaves.

Garlic

Root ginger

Tomato puree

Lemon juice

Sunflower oil

Sugar

Optional Chimichurri sauce

 

Method

Cut the cabbage leaves into a fine shred. If using the outer leaves remove the hard spine so you just use the green leafy part of the vegetable.

Wash the cabbage and drain in a colander, set aside.

Finely chop a clove of garlic and about 1 inch of root ginger first removing the outer skin.

Put a splash of sunflower oil into a large pan, or wok and stir fry the cabbage with a small amount of water. As this is just to slightly soften the leaves, you should only need  2 or 3 tablespoons. Add approx. 2 teaspoons of tomato puree and a small pinch of sugar, pepper and salt.

Keep stirring the cabbage so it is well coated with the oil, put the lid on the wok and steam the cabbage for about 5 minutes or until the leaves are softened but not breaking up.

Just before serving add the juice of half a lemon (check for seasoning and add more if you have a lot of cabbage)

 

This is great with pork in particular, but goes well with mash and any meat or fish dish.

 

Variation

Try using chimmichurri sauce in place of the tomato puree. I used some of Pig and Porter’s amazing chimmichurri sauce which added a spicy and slightly acidic  kick to the dish.

 

Extra tips

Make too much cabbage and mash and save for the turning into bubble and squeak for a tasty breakfast served with bacon and a fried egg.