Hot cabbage slaw

Remove and discard cabbage cores then shred cabbage with a sharp knife. This can be done ahead and refrigerated.

Peel the ginger and grate finely – you need about 1 Tbsp finely grated ginger.

Heat the olive oil in a wok over high heat, then add the red cabbage and white ends of spring onions. Stir-fry for several minutes until softening, then add the green cabbage, grated ginger and green parts of spring onions. Stir-fry until cabbage has just wilted, season with salt and plenty of freshly ground black pepper, toss again and transfer to a serving bowl. Serve immediately.

Cook's tip You need a wok for this because the cabbage is bulky to begin with. Have the other dishes ready – potatoes grilled, carrots cooked and tossed, gravy thickened and pork ready to slice – before stir-frying, or get someone to give you a hand and toss the cabbage (hardly a difficult job!).

From Taste magazine, April 2011.