#spring cabbage

Can you believe the 입춘(Lichun, 立春), which is a super traditional chinese solar calendar dividing up the year in 24 changes in weather, and according to it, spring has already sprung! (Around 2/3-2/4) The calendar is also v popular in Korea culturally too and we often celebrate it with seasonal food.

So for this 입춘/Lichun, I drew 🍲달래 된장찌개 (wild chive dwenjang stew) & 봄동 비빔밥🥬🍚🥄 (korean spring cabbage bibimbap) - which is the ULTIMATE COMBO FOR REFRESHING & SAVORY & SPICY MEAL to kick start spring veggies growing again 😌✨ Hoping @hmartofficial in NYC will carry 봄동 soon….🫶

Lamb Rump with Spicy Merguez Sausage and Spring Greens

Lamb Rump with Spicy Merguez sausage ©Kevin Ashton 2021 For those who don’t know what a lamb rump is or where it comes from, it is located in the hindquarters, cut square from the leg, what was historically called the chump (see diagram below). It is a more modern cut created for chefs who wanted a square cut of lean lamb for their menus.  If you click on the photo it will give you further…

Cabbage with lemon marmalade on Sunday 19 November 2023

My adventures with roasted cabbage continue. This version was one I discussed with my auntie in the follow-up to the red cabbage with pomegranate dinner. It's such a winner.

Serves 6

1 sweetheart/ hispi/ spring cabbage

4 tablespoons olive oil

3 tablespoons lemon juice

2 tablespoons lemon marmalade

Salt and pepper

Heat the oven to 190º Celsius.

Cut the cabbage in half, and then each half into three wedges.

Mix together the olive oil with two tablespoons of lemon juice and apply it liberally to each cabbage wedge. Season with salt and pepper. Place in the oven for 15 minutes.

Meanwhile, let down the marmalade with the remaining tablespoon of lemon juice.