I have had a good break in some sunshine at home in Pakistan and now I am back to brave the cold frosty climes of Scotland. It is a reality check, when the airplane door opens and you are greeted with a blast of unforgiving cold air. But Scotland is particularly delightful at this time of year for me; as I love some of the seasonal vegetables I find in mid winter. I have always found it curious to find an array of brassica vegetables, ones I never grew up with. Savoy cabbage comes at the end of the year, one can find them early in January and February too, and this is my personal favourite – and I find Savoy’s fascinating crumpled beautifully robust and full of moreish bitterness.

You can almost never over cook it if you treat it with some stir frying, the colour stays bright and beautiful as long as you keep it moving in a pan. My preference is to cook it with a little South Indian flavour; and this recipe makes a quick and easy mid week meal and leftovers are great in weekend eggs.

The next few weeks are going to be hectic, with a launch of my cookery school in Glasgow this month (more information below), time is short and meals must be quick, this is a go to recipe for the days ahead. Come and learn this recipe and more at my Indian Vegan cookery class on 6th February 2019, and support my non-profit cookery school, all profits of our commercial classes fund out cookery projects with the community. (for booking details see kaleyard.org)

Savoy cabbage bhujia with mustard seeds, curry leaves and coconut

Serves: 2-4

Prep and cooking time: 15-20 minutes

3-4 tbsp vegetable oil

½ tsp mustard seeds (brown)

½ tsp Nigella seeds (onion seeds)

1 tsp cumin seeds

¼ tsp asafoetida (hing)

4-5 fresh curry leaves

1 dried red chilli or ¼ tsp dried red chilli flakes

2 tomatoes, chopped roughly

1 large Savoy cabbage, leaves finely chopped (removing hard stems)

¼ tsp turmeric

Salt to taste

1 tbsp unsweetened desiccated coconut

1 tbsp chopped coriander leaves

Heat oil in a shallow sauté pan, once hot add mustard seeds, cumin seeds and allow to pop. Once they begin to pop, add asafetida and fry for about 10 seconds. Add curry leaves and when they begin to splutter, add red chilli and tomatoes.

Fry tomatoes until soft and until their liquid is dry. Now add the chopped Savoy, turmeric and salt, and stir. Cook for about 5-7 minutes, until Savoy is half cooked through, add the desiccated coconut and chopped coriander leaves and stir through, turn off heat and serve warm.