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At the start of the winter I planted some green cabbage, brocolli and cauliflower but the weather grew too cold too quickly and they didn’t start growing until early spring. At the same time early in the spring I sowed the seeds for more hoping they would fill the gap in late spring/early summer when there isn’t much else ready to harvest, this time green cauliflower, red cabbage, savoy cabbage. Now, weirdly, both lots are ready at the same time so I am inundated with cabbages. It is very early summer so the summer vegetables aren’t yet in full swing; the scarlet runners are in flower, as are the tomatoes although a few green ones are slowly turning yellow; the lebanese cucumber has given us a couple but the main crop is yet to come; the zucchini are flowering and pushing forth tiny fruit but still too small to harvest; the beetroot wont be ready for another 3 or 4 weeks. So my plan to have one more burst of brassicas before the main summer harvest begins has paid off.

I will make sauerkraut, always good to have on hand and will last a few months. Stuffed cabbage leaves are a treat and so is coleslaw. I have several versions here: with an asian-style dressing; honey mustard dressing or a creamy tahini yoghurt dressing. The caulis will be turned into cauliflower and white bean fritters with herby mayo, cauliflower mousse and my favourite – rich and silky cauliflower puree. If there is any cauliflower leftover I will make a cauliflower salad, a surprisingly light and refreshing side.