Ingredient: Red Cabbage

Red cabbage has a party trick that never seems to get old. Slice it up and it sits there looking deep purple, but add lemon juice and it brightens to a vivid pink. Then add a pinch of bicarbonate of soda and see what happens. Children are often amazed by it, and it’s a lovely excuse to have a bit of fun in the kitchen together before supper.

Most of us think of red cabbage as a Christmas vegetable, which is a shame really because it earns its keep for the rest of the year too. It is one of the stars of the winter vegetable patch, with tightly packed leaves that stand up well to cold weather. Its rich purple colour comes from anthocyanins, natural plant compounds found in berries and other deeply coloured fruits and vegetables. It provides vitamin C and vitamin K, alongside fibre to help keep your gut microbiome happy.

The secret to making red cabbage taste its best is not to be shy with the knife. Thick chunks can taste rather bitter, but when it’s very finely sliced or grated, the flavour becomes sweeter and fresher.

Add handfuls to salads and slaws, tuck it into wraps and sandwiches, or cook it gently with apples and onions. One cabbage goes a remarkably long way, which is probably why so many of us end up finding half of one lurking in the fridge a week later.