This dish gives some zingy clothes to the cold weather staples of cabbages and leeks. There's a really delicious alchemy in the melding of the mushroom, ginger and lemon.
This dish gives some zingy clothes to the cold weather staples of cabbages and leeks. There’s a really delicious alchemy in the melding of the mushroom, ginger and lemon.
Serving ideas: (1) with a pan-fried (sustainable) fish fillet atop the savoy and leek mixture, plus a side-dish of potatoes from the box; (2) as a vegan main – add a drained tin of cannellini or butter beans with the stock, and serve on a bulgur wheat and onion pilaf.
