This salad is a meal in itself and has so many interesting flavours to keep you coming back for more.

• Start by making the dressing. Zest the lime and squeeze out it’s juice into a bowl with the zest.
• Add three times the amount of light olive oil to lime juice and the soy sauce. Add the sugar,  garlic and grated ginger (I tend to wash mine and grate the ginger with it’s skin on). Mix the dressing well and set aside.
• Now take a good selection of different hard and green cabbage, Brussel’s sprouts also work really well in this recipe, and cut finely using a knife or your food processor. Add the cabbage to a bowl with the finely sliced chilli.
• Wash the carrot and use a potato peeler to cut long fine strips of carrot into the salad bowl.
• Pour the dressing over the salad and mix well before setting aside.
• Take a hot dry frying pan and toast a couple of tablespoons of mixed seeds until they pop.
• Dice the smoked tofu and finish the salad by gently mixing the tofu and seeds into the salad.
• Garnish with fresh coriander leaves if you wish.

• Start by coring and finely shredding your red cabbage.
• Take a large heavy bottomed pan and melt the butter and oil in it over a medium heat. Finely slice your onion and add to the butter with the star anise and orange zest and leave to soften for five minutes. At this point add the red cabbage, stir well before adding the port to reduce down.
• Once the port has reduced down to a thick consistency add the water and cover, leaving over the heat for twenty minutes.
• After twenty minutes add the chopped dates, cover and continue to cook for a further ten to fifteen minutes.
• Before serving fish out the star anise and set aside.
• Grate 50g of good quality dark bitter chocolate into the red cabbage and stir through until melted down.
• Leave on a low heat or in a low oven until needed.

• Steam the shredded cabbage until tender.
• Heat 500ml of cider vinegar in a non metallic pan on a low heat with caraway seeds, bay leaf, chilli, peppercorns and a pinch of sea salt.
• Add the cabbage to the spiced vinegar, cover and take off the heat and allow to steep for half an hour.
• Make the batter by putting flour in a bowl with a pinch of salt and pepper before adding ice cold water to the flour until a light batter is formed.
• Using a slotted spoon remove a large spoonful of the cabbage from the vinegar making sure that you shake off any excess moisture. Any left over cabbage can be stored in sterilized jars covered with the vinegar.
• Add the cabbage to a bowl and mix with some soft goats cheese.
• To finish spoon out apricot sized pieces of goats cheese and cabbage and roll into balls in your hands before dipping in the batter and frying in hot vegetable oil.
• Serve with salad and green tomato chutney.

• Start by taking a handful of sultanas and placing them in a bowl before covering them with some boiled water to plump up.
• Cook your wild rice. There are some great mixed packs available now mixing different grains, I always estimate half a mug of rice per person.
• Finely shred your hard cabbage, and steam until tender.
• Dress your cooked wild rice with soy sauce, olive oil and some finely chopped parsley, mix well before covering.
• Make your hot spiced dressing by heating the olive oil in a pan gently until just hot
• Remove from the heat and add caraway seeds, a pinch of salt and pepper, paprika, a pinch of chilli flakes, bay leaf, garlic and some torn up thyme.
• Stir a little and leave for about five minutes before adding a tablespoon of lemon juice, this will stop the cooking process so it’s important that you allow time for the spices to infuse into the oil. This dressing will improve with age but can be used straight away.
• Finish the salad by adding the cabbage to the rice along with the drained sultanas before dressing with the infused oil.