Cabbages

Cabbages of all types are brilliant at taking other flavours on board. One of the most common pairings is with smoky bacon and onions, which makes a good side dish for game, duck, poultry and red meats. I’ve even served it with fish, sometimes replacing the bacon with off-cuts of smoked salmon as a non-meaty alternative. And cabbage on its own is actually a great accompaniment to fish like salmon, pollack and haddock.

Do make the most of all the different varieties of cabbage as they come into season throughout the year. Apart from serving them as an accompaniment, they are also excellent in wintry soups, and finely shredded in salads.