Prep and cook time: 50 mins

Serves 8

Ingredients:

• 300g small shallots
• 2 tbsp olive oil
• 2 large garlic cloves, sliced
• 1 tsp fennel seeds, lightly crushed
• 1 cabbage, e.g. Savoy (outer leaves discarded) quartered, cored and shredded
• 150ml hot vegetable stock

Method:

1. Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
2. Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
3. Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.