Fennel seeds with their black licorice flavour spice up this dish...


½ red cabbage, thinly shredded

1 medium onion, halved then sliced into half rings

½ cauliflower, broken up into small florets

3 tbsp sesame seeds

1 teaspoon wild fennel seeds

3 tablespoons rapeseed oil.

20g poppy leaf

10g bittercress, leaves cut from base with scissors

20g 3 cornered garlic cut into 2 inch pieces

Juice of ½  lemon



1. Fry the cabbage and fennel seeds on a medium heat for half an hour, add the onion and fry for another half hour, stirring occasionally throughout.

2. Add the sesame seeds and fry for a further half an hour.

3. In the meantime, roast the cauliflower, coated in a little oil, for 20 minutes at 180° C.

4. Toss the cauliflower in the lemon juice and serve dotted in amongst the cabbage with the wild leaves dressed with the vinaigrette scattered over the top.

Serving suggestions: with sausages or a pork chop.