Sliced very finely, red cabbage can also be eaten raw and is a fantastic way to brighten up a salad. For a quick, healthy coleslaw, mix finely shredded red cabbage with spring onions, grated carrots and mayonnaise. Or create a crunchy main course salad by combining red cabbage with walnuts, raisins, goats' cheese and a honey and mustard dressing.
Carrots are often a bit of an afterthought when it comes to vegetables: sliced and boiled and plonked on a plate, they can be pretty uninspiring.
But it doesn't have to be that way. Carrots are actually incredibly versatile in the kitchen and can be eaten cooked or raw, and used in savoury or sweet dishes.
Carrots are high in beta-carotene, an important nutrient for maintaining good eye health – so the old wives' tale about carrots helping you to see in the dark has an element of truth about it!
Try stir-fried carrots: use a potato peeler to cut carrots into long thin strips, and stir-fry in sesame oil with onions, garlic and finely chopped root ginger. Sprinkle with sesame seeds before serving.
Carrots can be roasted too. Cut into chunks – or use small, whole Chantenay carrots – and toss in olive oil. Stir in a tablespoon of honey, season with salt and pepper, and roast for about 45 minutes until tender.
Grated carrots make a great salad – try combining with chunks of apple, toasted cumin seeds and an olive oil and lemon juice dressing. Or mix grated carrot with grated beetroot and crushed garlic cloves, served with a balsamic vinegar dressing.
Grated carrots also add moisture, texture and colour to cakes, cookies and muffins – and will make a teatime treat just a little bit healthier!