I get most of my veg at a great little farm shop, The Ardross Farm Shop, near Elie in Fife. They mainly stock vegetables that are in season, so its a great way to stay in touch with British seasonal produce, and eat accordingly.

As its still cold (I know I keep banging on about it) they still have cabbage in supply. And I love cabbage, mainly because when all the summer crops have been eaten, cabbage matures and is ready for eating during the winter. A real trooper of a vegetable, a little hero full of vitamins that are essential when the days are still cold and grey.

Here is a tasty variation of the traditional Potato Dauphinoise, with cheese and cabbage.
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6 large waxy potatoes, such as King Edward
½ head of green cabbage
400ml double cream
400ml milk
2 cloves of garlic
100g cheddar cheese
½ tsp nutmeg
salt, pepper to taste

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Preheat your oven to 200°c/fan 180°c/gas 6, and prepare a baking dish by rubbing it with butter. Slice the potatoes very thinly and layer them into the dish, sprinkling the finely chopped cabbage and cheese in between the layers. Mix the cream, milk, salt, pepper and nutmeg in a bowl, and pour over the layered potatoes.

Bake for 60-75 min.

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Stuffed Portobello Mushrooms

4 large flat mushrooms 1/2 courgette
1/2 onion
1/2 red pepper
1 garlic clove
25g cheddar cheese
a few sprigs of thyme
olive oil to drizzle
salt and pepper to season

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Chop all the ingredients ( except the mushrooms )  and mix in a bowl with the thyme, olive oil, salt and pepper. Place the mushrooms in a baking dish, and scoop the stuffing onto each of the mushrooms.

Bake at 200°c/fan 180°c/gas 6 for 30 min.