A wild mustard-y dish with wild garlic...


400g cabbage


4 tablespoons oil

1/4 tsp charlock seeds

1 green chilli

10 curry leaves

1/4 inch fresh ginger (chopped)

1/3 tsp sugar

20g 3-cornered garlic (chopped)


1. Soak the cabbage in water and a little salt for 15 mins then drain.

2. Heat oil in deep pan then add charlock seeds

3. When they crackle a little add chilli, ginger and curry leaves and saute for 1 minute.

4. Add cabbage, salt to taste and sugar. Saute mixing all ingredients well. Cook over a low heat, uncovered until it reaches your preferred consistency.

5. Finally for last minute add the chopped 3-cornered garlic.

This makes a great cold leftover and is excellent reheated the next day so double the quantities and take for packed lunch!