A Malaysian Vegetable Stew

• 3 shallots, thinly sliced
• 1 clove of garlic, thinly sliced
• 1 green chilli pepper, s

Put the shallots, garlic, chilli, water, turmeric, ginger and lemon grass into a large pan. Add a little salt and bring to the boil. Bubble for 2 minutes, then whack in the potatoes and half the stock. Bring to the boil, cover and simmer for 5 minutes. Tip in the cabbage, marrow and remaining stock, return to the boil and simmer, covered, for 5–6 minutes, or until the vegetables are just tender