POINTED SPRING

Red cabbage is robust and slightly bitter in flavour. It requires a slightly longer cook time, so it works well for braising or slow cooking, especially with apples, cider or red wine to sweeten. Eat alongside gammon or as a side dish with roast lamb.

This unique cabbage takes its name from its iconic pointed shape, but it’s sometimes also called hispi or sweetheart. It has thinner leaves than red or white cabbage, which means it’s easy to finely shred into a coleslaw or salad.

With sweet, tender leaves, savoy is the most delicate variety of cabbage. Its thin leaves crisp up nicely – it reacts well to heat, so it’s best eaten cooked. It’s delicious on the barbecue or added to soups, made into sauerkraut or cooked with olive oil and chilli flakes, then tossed with pasta.