This is a delicate, elegant affair, not the usual peasant recipe that cabbage is generally used for. The coriander gives the dish an orangey flavour, with a nutty crunch. A snip to make, it tastes exquisite. I can see myself making it again and again to eat with fish or pork.

2 - 3 tsp coriander seeds

about 1 tbsp butter

1 Savoy cabbage, finely shredded

1. Crush the coriander seeds in a pestle and mortar to release their aromatic orange-scented perfume.

2. Melt the butter in a heavy saucepan and gently fry the crushed seeds.

3. Now add the finely shredded cabbage to the pan and stir to mix in the coriander and butter.

4. Place a lid on the pan and cook over a low heat for about 20 minutes until the cabbage is steamed and tender.

5. Add more butter or a splash of water during cooking if it is sticking.

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