Leeks Greens And Caraway

Thinly slice the leeks into 5mm thick slices, slightly on the diagonal; set aside. Melt the butter or heat the oil in a large saucepan over a medium-high heat.

Add the caraway seeds and allow to sizzle for a minute or so. Now add the leeks with a pinch of salt, and the seaweed flakes if using. Give it all a good stir and sweat for a few minutes, then turn down the heat to medium.

Put the lid on the pan and sweat for 10–12 minutes, lifting the lid off to stir occasionally. If the leeks start to colour, just add a splash of water then continue.

Add the garlic, stir and sweat for another couple of minutes. In the meantime, shred the cabbage and cook it briefly: either steam it for 5 minutes or simmer in lightly salted water to cover for 3 minutes.

Drain and set aside until the leeks are done. Add the cabbage to the leeks, season well with salt and pepper and cook together for just a couple of minutes.

Toss with a knob of butter or a dash of olive oil, add a final twist of pepper, then serve.