Instructions: Strip back the outer leaves of your cabbage until you reach the tender leaves.

If these outer leaves are not wilted yellow or have not been eaten by caterpillars remove the tough stem and wash them thoroughly (these are normally the greenest leaves which are better for you they taste and look better but need a touch longer to cook). Roughly chop and place in a bowl and put to one side.

Remove most of the tough stalk from the tender inside of the cabbage and roughly chop the leaves.

Add the olive oil to a hot thick bottomed pan and begin to fry off the bacon.

After 1 minute add the rosemary and garlic and mix to combine the flavours the smelt will be fantastic.

At this point the garlic should soften and just begin to take on colour and the bacon should be going golden.

Add your green outside cabbage leaves and a little bit of your stock or water stir place a lid on the pan and steam for 1 minute.

Then add the rest of your cabbage and greens the podded peas and a pinch of salt and pepper.

Stir in the rest of your stock.

Replace the lid and simmer for 12 to 15 minutes until the cabbages are still bright in colour but tender enough to eat.

Turn the heat off add the butter and leave for about 5 minutes.

Season before serving.

This can take boring old cabbage in a completely different direction. It is good served with whole roasted birds (game or chicken) fresh spring peas and smoky bacon. Using a mixture of cabbages makes the texture colour and taste more interesting.

Serves 8

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