Introducing a new angle to Tommi’s column: healthy, tasty, low-impact weeknight dishes, starting with this stunning sweet cabbage, roasted and smothered in a honey-miso glaze, to devour with sesame noodles
There is a growing realisation that how we eat can play a pivotal role in the fight against climate change, which I find hugely encouraging. Adopting a (healthier) wholefood diet, which swaps factory-farmed meat and dairy for smaller amounts of well-reared food, is creatively compelling, with so many amazing herbs and spices to make fruit, vegetables and grains sing. And this is what you’ll see in my new column, The New Flexitarian. Take today’s noodle dish: chargrill, then roast in-season hispi cabbage with a honeyed miso butter and revel in its irresistibly sweet, smoky, umami notes.