A rich and reassuring layered dish of sausage ragu and silky cabbage leaves
One of January’s great pleasures (along with spending long evenings in front of fires with cosy socks and plenty to read/watch) is to sink wholeheartedly into experimenting with new ways to cook with winter’s stellar crop of vegetables. I am still eating mushrooms and squash in November; in December I am wrapped up in Christmas recipes; so it is only in January that I can really enjoy the delights of those steely, green brassicas and soft, comforting roots. How do you eat yours?
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