In early July, Emily English (@emthenutrionist) made the trip up to Cartmel, where her and Simon made her classic Superfood Slaw, reimagined with ingredients grown at Our Farm, for a special celebration of The Year of the Cabbage.

For the slaw:
•⁠ ⁠Duncan cabbage, sliced

For the dressing:
•⁠ ⁠Fermented courgette juice
•⁠ ⁠Yuzu leaf-infused rapeseed oil
•⁠ ⁠Garlic
•⁠ ⁠Anchovy fillets
•⁠ ⁠Corra Linn cheese
•⁠ ⁠Our cow’s milk curd
•⁠ ⁠Our honey
•⁠ ⁠White Lisbon onions
•⁠ ⁠A selection of our herbs (Apple Marigold, Celery Cress, Bronze Fennel)

Brought together in one delicious, herbaceous dressing. Leave to sit for 10 minutes, then blend with the sliced cabbage and dress with edible flowers.

Emily’s original recipe uses cabbage, spring onions, lemon juice, olive oil, parmesan, Greek yoghurt and honey. At Our Farm, we replaced each with ingredients from our own landscape and larder. Affordable, versatile and so good for you. Proof that the humble cabbage deserves the attention it’s getting.

Watch Simon and Emily in action here, full video coming to YouTube soon!