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To stir-fry: using half of a green cabbage, remove the root and separate the leaves. Slice the leaves into finger-width pieces. Wash the shredded leaves in a colander under cold running water. Put 2 tablespoon vegetable oil in a large frying pan over a medium–high heat. Add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt (about 1 minute). Add in 3 tablespoons boiling water and a pinch of salt. Cover with a lid (or foil) and cook for a further 3 minutes until tender.

To microwave: using a quarter of a green cabbage, remove the root and separate the leaves. Slice the leaves into finger-width pieces. Wash the shredded leaves in a colander under cold running water. Place the cabbage in a microwaveable container or onto a microwavable plate. Add a tablespoon water, 1 tablespoon butter and a pinch of salt. Cover with a lid and microwave at 750W for 1½–2 minutes. Allow to stand for 1 minute, the leaves should be wilted and tender.

To roast: slice a savoy cabbage into 6 wedges and wash carefully under cold running water. Dry with a tea towel and place into a mixing bowl. Pour in 3 tablespoons olive oil and a generous pinch of salt and pepper. Toss to coat. Place onto a lined baking tray and into a 200C/180C Fan/Gas 6 oven for 35–40 minutes, turning halfway through. The cabbage is cooked once it is golden and lightly charred and the stem is tender. Finish with lemon zest and a drizzle of olive oil.