The great thing about winter veggies like cauliflower and cabbage is that they last forever in the fridge, so when you haven’t been shopping for three weeks, as we have not, you can make a meal of ’em.

I panfried the cabbage with apples. I roasted the cauliflower with garlic to make soup. There was half a country loaf in the freezer, so I stuck that in the oven with the roasting cauliflower. The girls love soup with bread. They dip the bread and don’t even know they’re eating veggies.

Now there’s a small bread pudding in the oven. I even prevailed on Claire to eat a tangerine for dessert.

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