Spring greens
The very first cabbages of the year, spring greens, like kale, have loose leaves without the hard centre of more mature cabbages. Fresh greens have large, dark leaves and a mild, slightly bitter taste. They are picked before they reach full maturity, to stop the leaves turning thick and tough. Pile them into pastry with asparagus, potatoes and ricotta for this homity pie recipe that makes a great vegetarian alternative to a Sunday roast.