Instructions: 1 Separate six outer leaves from the cabbage and blanch in boiling water for 1 minute. Drain and refresh in cold water. Set aside.

2 Halve or quarter the remaining cabbage, depending on size, cut out the core and cut a piece weighing about 100g. Shred the leaves with a long, sharp knife.

3 Heat half of the stock in a large pan, add the onion and garlic and fry until translucent. Add the garam masala, coriander and paprika and fry for 1-2 minutes, adding 2-3 tablespoons water to loosen the spices.

4 Add the potatoes and stir over the heat for 2-3 minutes. Add the celeriac and seasoning and keep stirring over a low heat, adding 2-3 tablespoons water from time to time to prevent sticking.

5 Heat the remaining stock in a pan and saute the mushrooms for 2-3 minutes, adding the tamari and a little water. Add the sauteed mushrooms and shredded cabbage to the casserole and continue to stir over the heat, adding a little water from time to time - you will need to add about 250ml water in total. After 25-30 minutes, the potatoes and celeriac should be tender but not falling apart.

6 To serve, add the lemon juice, then the beans, red pepper and harissa.

Spoon generously into the blanched outer leaves of the cabbage.

Garnish with plenty of chopped parsley and pour over any remaining liquid from the pan. Serve hot with the lemon wedges.

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