This week we have beautiful Spring cabbages from the wonderful people and plants at Wortley Hall Walled Garden. These brassica leaves are so tender and sweet that I’ll be reserving half my cabbage to enjoy minimally adorned as a side-dish – lightly cooked and tossed with some oil or butter and a bit of garlic. The rest of the cabbage can glide into a comforting, multi-textured, veggie noodle stir-fry. I am quite addicted to fish sauce (Nam Pla) – any excuse for a big splash – but yesterday was pleased to find a vegetarian seaweed-based version (Nam Pla Jey). For the veg mound, feel free to substitute other greens but ideally include a brassica sibling like broccoli – keeping it super nutritious.