Delicious winter salad
1 Put the sliced cabbages, carrot and spring onion in a large bowl and if you’re lucky enough to have any other interesting winter cabbages leaves, you can add those into the mix too.
2 Put your milk in a pan on a medium heat with the garlic and anchovies and bring to simmer. Let it cook for 10 minutes until the garlic cloves are soft, then pour everything into a liquidiser. Add the vinegar, olive oil and mustard and blend for a few minutes then stop and have a taste. You want it to be quite acidic but if it’s too acidic add a bit of oil for balance. Add good pinches of sea salt and freshly ground pepper then pour over the sliced veg.
3 Use your hands to toss and dress everything and get everyone around the table. Heat the seeds in a dry pan for a few minutes until warm then scatter them over the salad. Sprinkle over your mint leaves, then eat it immediately.
at 11:40 PM