It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage and appearing in totally new guises; roasted, grilled, marinated, you name it. Some chefs are even claiming it’s ‘the new steak’. (No it bloody isn’t. We wonder what kind of steak these chefs have been eating). But we do agree it’s a pretty remarkable veg…

Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish. Turks make balik köfte with minced fish, onions, herbs, and spices, typically these are shaped into small patties and fried. Indian ‘fish cutlets’ are made with mashed fish, potatoes, spices and herbs and coated in breadcrumbs before frying. Norwegian fiskibollur are balls of finely minced fish, onion, flour and egg, simmered in a white sauce...

Uugghh. Cooking. If you’re thinking nope, nope and ABSOLUTELY nope, we feel you. There’s cricket to watch, there are lawns to neglect and there are beaches calling your name. Stuff the kitchen. In this golden week between Christmas and New Year, we’re all still working our way through festive left-overs and fashioning ‘scratch’ meals from whatever the fridge throws our way and we are so over planning meals and cooking. At Lazy Sunday Club HQ, it’s cold ham and turkey, with a few boiled potatoes and whatever easy, leafy salad we can be bothered to sling together at the mo’. The problem with this approach is that inevitably we crave something other than Christmas vestiges. Plus the familial chorus of “not ham AGAIN” is a real cue to change tack…