Serves 6

2 heads of spring greens

1 leek

4 teaspoons of coriander seeds

1in piece of fresh root ginger

Soy sauce

Olive oil

Salt and pepper

  • Cut the base off each cabbage and slice the leaves in half lengthways then shred thinly. Thinly slice the leek. Crush the coriander seeds. Heat a little olive oil in a large pan. When it is almost smoking, toss in the cabbage and leeks – you may need to do this in batches. Cook over a medium heat for a minute then add the crushed coriander seeds and grated ginger. Fry for another few minutes, stirring and turning the vegetables constantly until the cabbage is tender. Lastly, add a little soy sauce and seasoning.