SERVING CABBAGES AND KALE

• Serve immediately – whether hot or cold
• Garnish with kale crisps
• Think like an architect
• Don’t forget the leaves
• A great-looking crumble with cauliflower and broccoli

Quickest is best

Serve brassicas at once. Raw brassicas taste dull when they dry out and when they’re cooked, they’re best hot.

Decorate with crisps

Pick the leaves and roast in the oven at 90°C overnight for excellent kale crisps.

Edible decorative vegetables

We’ve all heard of using decorative vegetables to create interest in a flower border. It’s even better when you can eat them too, such as red cabbage sliced horizontally, or halved or sliced Brussels sprouts. Thinly sliced cauliflower makes beautiful “trees”. Think a bit like an architect when “building” a plate, using crisp, sometimes colorful, brassicas.

Herbs on cabbages and kale

Add flavor to braised or oven-baked wedges of cabbages with fresh herbs, such as parsley. Or create a gremolata of parsley, lemon zest and garlic and sprinkle over the top. And don’t forget salt or some form of fat.

Don’t throw away the leaves

Tender cauliflower leaves add a great flavor in salads.

Crumbs!

Shave off 2-3 millimeters of the outside of a cauliflower – or broccoli – to make a crumble and sprinkle over food to ring the changes in texture and color.