This is a delicious vegetarian dish for the depths of winter that has a light yet complex flavour; the dill seeds add a fragrant dimension to it so are not optional. You’ll need a frying pan or wok with a lid and a medium sized. You can either cook the parcels together in a medium sized overproof dish, or cook them in smaller dishes (see above) - it works out as two parcels per person. We’ve also found that this works well with substituting 30g Greek style yoghurt for 30g of the ricotta

Parcels:-

1 medium Savoy Cabbage

Olive oil

5 spring onions – green and white parts - very finely sliced

100g chestnut or shitake mushrooms

1 tsp dill seeds

120g Ricotta cheese or 90g Ricotta and 30g Greek yoghurt

50g pine kernals, lightly toasted

Tomato sauce:-

1 small onion finely chopped

Olive oil

6 medium tomatoes, skinned and chopped

1 tsp tomato puree

5 basil leaves, torn into small pieces

salt and pepper

Bread to serve

• Start by making the tomato sauce. Gently fry the onion in the oil until soft and translucent – about 10 minutes. Add the tomatoes and tomato puree, and cook slowly until the moisture has left the sauce. Season and add the basil. Set aside

• For the parcels; remove 8 big outer leaves from the cabbage, and shred the remainder, discarding any thick stalks. Cook the whole leaves in a pan of boiling water for 2-3 minutes until tender. Drain and run under cold water then pat dry with kitchen paper. Carefully cut out the thick base of the central stalk of each leaf

• Heat the oven to 200C

• Heat a tablespoon of oil in a large frying pan or wok, and add the spring onions and mushrooms. Cook for 3-4 minutes, stirring until softened, then add the shredded cabbage, dill seeds and a dash of water. Season and cover the pan. Cook for 5 minutes or until the cabbage is very tender. Drain any liquid out of it, then stir in the ricotta and pine kernels

• Spoon the sauce into the base of the ovenproof dish(es). Using a teaspoon, divide the mushroom mixture between the cabbage leaves and roll up into rectangular parcels, folding in the ends. Tuck into the dish so that they fit snugly. Bake in the oven for 15-20 minutes until heated through and serve immediately with the bread