Quick recipes for your box of fresh food

Leeks You can poach them in their own juice you know!

Prepare each leek by cutting off much of the green section and also cut off just above the roots. Then slice in half length ways and, under running water; fan out the end in contact with the earth so that you can scour out any residual soil.

Place face down in a pan with a lid; dissolve a chicken cube or make chicken stock (1 and a half cups of liquid) and simmer the leek slowly in this. They should be cooked after 8 minutes or when you can pass a fork through easily.  If your juice is too watery remove the leeks and boil it until it reduces in volume. Don’t forget and burn it! Serve with red or white meat, fish or a pasta dish.

Cabbages

Best raw as in cole slaw. First shred finely add salt and allow to stand for an hour. Drain off the resulting juice and make up a dressing with either a prepared mayonnaise or lemon/vinegar and oil: one third acid to two thirds oil. Toss this through the salted cabbage. You could add finely sliced white or red onion, parsley, chopped almonds and even a red apple or carrot for different effects.

Cooked it can be good lightly steamed in two cups of water; add pinch of salt, caraway seeds and butter or oil at the finish. Steam for no more than 5 minutes.

Steamed cabbage can be served with meat or fish