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The first thing that hits you is the colour – a deep, intense ruby red. The real prize, however, is in the pockets of gem-like seeds. Here they are scattered over spiced grain salads, pilafs and plates of slow-cooked lamb. Blitz them to release their vivid juice, a sharp and colourful addition to breakfast smoothies, cocktails, jellies and sorbets.
Roasted cauliflower and pomegranate tabbouleh >
Pomegranate smoothie bowl >
Pomegranate creams >
There’s no such thing as just cabbage. There’s the savoy - wonderful slowly braised with onion and enriched with a splash of cream. There are pointed cabbages, their sweet leaves tender enough to stir-fry. And, of course, there’s the classic white cabbage - the reason that coleslaw was invented.
Creamed savoy cabbage with cider, apple and cumin >
Griddled cabbage with tahini dressing >
Okonomiyaki (Japanese pancake) >
This is one of those roots that people too often overlook. It’s a pity, because turnips have a different kind of rootiness. There’s a mustard heat behind their sweetness, which adds an extra dimension to everything from mash to casseroles.
Honey-glazed turnips >
Pickled turnip and soba noodle salad >
Buttered turnip and carrot mash >
Few vegetables are as versatile as leeks. Sweated in butter, they turn soft and sweet, the base for silky risottos and pasta sauces, or just as a simple underblanket for grilled fish, poultry or meat. While they are not to be eaten raw, once cooked, a cold leek can be a thing of beauty.
Leek and dolcelatte risotto >
Leek and white bean minestrone >