A childhood favourite and classic Greek winter dish: lahanodolamdes (cabbage dolma). A ‘dolma’ is a leaf parcel stuffed with a filling of spiced rice or a rice/meat mixture - variations are popular throughout the Caucasus and Middle East. A Greek ‘lahano-dolmas’ uses white cabbage and a lemon/egg mix (avgolemono) to thicken the sauce. Making the little leaf parcels is fiddly and time-consuming though, so my (full-time working) mum used to do this 'lazy' version. Ingredients:

Second day of eating through the veg box, and I'm concerned we need to use up the leafy stuff first as this is going to loose its fresh bite sooner than the rest (good thing we used up the sprouting broccoli on day 1!) So it's the kale that needs to get cooked today. We also need to use up some eggs (our hens started laying early this year) so I decide to play around with the concept of 'baked eggs with greens' from Ottolenghi (for his original version see here). Ingredients: