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BY OUR RESIDENT FOODIE KATIE FRASER

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Keralan Cabbage Thoran

Serves 2 as a main or 4 as a side

. 1 tbsp coconut oil (or veg oil is fine)

. 1 tsp coriander seeds

. 1 tsp cumin seeds

. 1 red chilli, sliced and deseeded

. 1 green chilli, sliced and deseeded

. A good handful of fresh curry leaves

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1 red onion, sliced

. 4 garlic cloves, finely sliced

1 Savoy cabbage, roughly shredded

. 1 tsp turmeric

. 1-2 tbsp coconut (desiccated or grated fresh)

. Salt, and fresh limes to serve

Heat oil in a large frying pan or wok, add coriander and cumin seeds and cook until they start to sizzle.

Add chilli, curry leaves, red onion and fry for a few minutes, then reduce heat and add garlic. (Take extra care not to burn your garlic as it becomes very bitter and not very pleasant if you do).

Oi Oi, Savoy

Happy New Year! Whether you’re Veganuary-ing or not, January is always a good month to load up on all the veg. And cabbage is a good one.

It’s in season, locally plentiful, affordable and versatile, from red to romanesco, kohlrabi to kale, sprouts to Savoy. All the brassicas are vitamin-bombs, rich in vitamins C, A and K, and have innumerable, impressive health benefits. All of which will stand you in good stead for this latter part of winter.

At Hēt, we love the Savoy. It needs very little cooking, pairs brilliantly with punchy ingredients like garlic, ginger and chilli, and the crinkly leaves are perfect pocket carriers for flavour.

Add it to stir fries, stews, salads, or make this super tasty, healthy Keralan Cabbage Thoran to get all the antioxidant and immune-boosting goodness.

After a few minutes, sprinkle over turmeric, stir, turn up the heat and add the Savoy with a good pinch of salt.

Toss the cabbage in all the flavour, add 50ml water and cook, covered, for 3 minutes. (Covering your Thoran will keep the moisture in, but if your large pan doesn’t have a lid, you can add a splash more water and keep turning the cabbage.)

Once the cabbage is lightly cooked, remove lid, sprinkle over the coconut and toss to cook for another minute or so. Serve with rice or naan, and a good squeeze of lime juice to temper the chilli heat.

Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.

Follow on Instagram @het_frome or email hetfrome@gmail.com to order.