Katie Herring: how to make pancakes, shredded salad and steaks from the king of January vegetables

Right now brassicas are at their best, from kale to flower sprouts our local growers are all busy harvesting leafy greens of different varieties.

And there's one cruciferous cultivar that has been a huge hit with our customers and staff, the aptly named January king cabbage.

I've always thought of cabbages as things of beauty.

As a child I was fascinated with my nan's set of ceramic serving platters designed to look like a large crinkled cabbage leaf, and walking through the frozen fields of savoys on my first day with Cultivate was so satisfying I filled my phone with pictures of frost-sprinkled leaves glistening in the winter sun.

The January king cabbage is no exception: it's a semi-savoy cabbage with beautiful blue-green leaves that are blushed with rich purple.

It's this harmonious colour combination partnered with the January king's magnificent leaf structure that gives it its stand-out shelf presence.

But it's not all about looks – the taste and versatility make it the crowning glory of any winter meal.

The January king's many layers of leaves give you plenty of opportunity to eat well in the coming week.

One of our grocers used the outer leaves, which are roughly the size of a dinner plate, to create Japanese savoury cabbage pancakes called Okonomiyaki.

Okonomi means 'how you like' and yaki means 'grill' – essentially it's a cabbage pancake grilled with whatever you fancy on it.

The next layer of leaves are great shredded and cooked in butter, paired with some local pork.

But once you get to the heart of the cabbage you can create my new favourite dish, roasted cabbage steaks.

Cut it into rounds or wedges, cover in a honey mustard or balsamic glaze and roast on a medium heat for 30 minutes.

For veggies it makes a great alternative to a meaty main or a delicious side if you're not, either way I'd encourage you to give it a try while it's still around.