Lots of wild leaves in this one...

100g white cabbage, finely shredded
one medium onion chopped finely
30g chickweed, roughly chopped
alexanders leaf, roughly chopped
gallant soldier, 30g roughly chopped
30g ox-eye daisy leaf, minus stalks, roughly chopped
50g whitebeam berries
50 cashews, split
1 tbsp balsamic vinegar
1.5 tbsp soy sauce
1 tsp honey
 ½ teaspoon ground coriander seeds


1. Fry the onion, ground coriander and cabbage on a medium heat for half an hour or so- until starting to soften and brown a little

2. Turn up the heat and add the cashews, berries, and leaves. Fry for another five minutes.

3. Then add the soy sauce, honey and balsamic vinegar. Stir in and cook for another minute.