My friend was so delighted – she had just received her first organic veg box for Riverford Organic and had begun cooking up the contents by following recipes on the Riverford website. This stir fry recipe is but one of many recipes Riverside Organic features on its website (www.riverford.co.uk). She said it tasted absolutely delicious and proved a great way of making the most of freshly harvested organic cabbage.

You will need: 1lb (500g) green cabbage Two medium carrots One bunch spring onions 4oz (100g) cashew nuts 2 tspns oil Two cloves garlic 1in (2cm) piece root ginger One dried red chilli 3 tbspns soy sauce 1 tbspn dry sherry.

Method: Finely shred the cabbage, cut the carrots into matchsticks and chop the spring onions.

Heat the oil and fry the cashew nuts in a large wok on a low heat until brown, then remove from pan with a slotted spoon.

Finely chop the garlic, root ginger and red chilli and add to the pan. Stir garlic, ginger and chilli for a minute and then add cabbage, carrots and spring onions and continue to stir-fry for three minutes.

Stir in the soy sauce and sherry and cook for a further two minutes, then add the cashew nuts and serve with rice or noodles.