Seasonal sides: March


We’re getting lots of yummy cabbage at the moment in our veg box. Spring is a great time of year for it, and this simple side goes well with just about any main dish I’m cooking right now.

100g finely shredded cabbage (any kind, my fave is the sweetheart variety)
Med sized onion (thinly sliced)
50g mushrooms (peeled & quartered)
Knob of butter (I use goats)
Freshly ground sea salt and black pepper

– melt the butter over a med-high heat in a large saucepan. Add the onions and cook for a few mins stirring constantly to ensure nothing burns

– add the mushrooms, season to taste and mix well with the buttery onions. Cook with the lid on for another few mins to encourage lots of lovely juice to come out of your mushrooms

– add the cabbage, mix well then turn the heat down low. Cook with the lid on for 5-10 mins depending on how crunchy you like your cabbage



Now that I’ve mastered the art of making fresh mayo, true home made coleslaw is never far away. This wonderful side dish takes less than five minutes to rustle up and is always a crowd pleaser.

3 carrots
Small red onion
250g white cabbage
100ml mayonnaise
Juice of half a lemon

– top and tail and peel the carrots, then grate them up and place in a large bowl

– peel and finely slice the onion and add to the carrot

– wash the cabbage and slice finely, then add to the bowl

– give the veg a good mix and squeeze the lemon juice over it

– add the mayonnaise, and mix well