Packed with antioxidants and folic acid, spring greens are a great fortifying food. These dark, loose-leafed cabbages are delicious finely shredded and stir-fried.

Toss in sunflower oil over a very high heat until the robust leaves collapse, then douse with soy sauce, mirin (or sweet sherry or sugar syrup) and garlic.

Lightly boiled, spring greens are also perfect with a roast, especially bathed in gravy made with the water used to cook the greens, in order to absorb all those lovely nutrients.