By Photogen

Greens galore

A tasty way of cooking cabbage is to cut it into wedges and fry over a good heat in some cold-pressed rapeseed oil, infused with chilli, till it begins to brown. Then turn over, pop on the lid for 5 minutes at low heat. This is served with some carrot and mushrooms smothering a squash lasagne from M&S. Awfully good - and nutritious. I buy my organic Scottish rapeseed oil from Supernature

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