Nutrition

Using green leafy vegetables Light cooking helps release nutrients. Slice all greens at the last moment to prevent vitamin C loss, then throw into fast-boiling water. Cook briefly and serve at once or they'll spoil and start producing sulphur, which smells and tastes dreadful.

* Bubble and squeak: roughly mash cooked sprouts, Brussels tops or cabbage; mix with mashed potato. Shape into patties and brown in bacon fat or olive oil. Eat with sausages or bacon.

* Green puree: Toss any cooked greens in real butter, black pepper and lemon juice. Puree, then mix into a little mashed potato.

* Red cabbage: Finely shred a 1-kilo cabbage, discarding the ribs; thinly slice a red onion and three apples. Toss all in bacon fat or olive oil for ten minutes. Barely cover with water, put on the lid and simmer to soft, for 20-25 minutes. In a small saucepan, mix 2 heaped tblsp brown flour, 2 tblsp brown sugar and 4 tblsp wine vinegar, then add the water from the cooked cabbage. Cook, stirring, until thickened. Add a little pepper, salt, nutmeg and grated orange rind, then mix into the cabbage. Serve with sausages and roast potatoes.