... Brassicas and Leafy Greens

Start with a headnote spice of mustard seed with a hint of garlic fried in oil, then add your green leafy veg or brassicas and play fast and loose with your finishing flavours. These types of veg can take a lot in terms of flavouring, but treat them gently in the cooking. There is nothing worse than overcooked broccoli or cabbage. Garlic will also work well as a headnote flavour for brassicas. Leafy kale, spinach or chard leaves don’t need to be overpowered by onion, but mustard paste and a squeeze of lemon at the end work very well to enhance their natural flavour.