Balsamic leeks and Savoy cabbage with cranberries

This could claim its place on the Christmas table on decorative value alone; the jewel-like cranberries against the greens of the leeks and cabbage is gorgeously festive.

Ingredients (server 2-4)

40g (1 1/2oz) butter

1 large leek, trimmed and sliced

2 cloves garlic, peeled and crushed

110g (4oz) Savoy cabbage, shredded

Leaves from 2-3 large sprigs of thyme

15g (1/2oz) dried cranberries

1 tbsp balsamic vinegar

Salt and freshly ground black pepper.

• melt the butter in a large frying pan. Add the leek and garlic and sauté them gently for three minutes, stirring occasionally, then add the cabbage and thyme and cook for a further three minutes.

• cover the pan, reduce the heat to low, and let the vegetables cook until they are tender, stirring them every couple of minutes.

• remove the lid, increase the heat, add the cranberries, stir in the balsamic vinegar, season to taste with salt and pepper, and serve.

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