Kimchi tofu & cabbage stew

This is a fantastic, versatile and flavourful stew that will warm you up on a cold winters evening. We have lots of Savoy cabbages going through our veg boxes this week and this is a perfect recipe to try something different with them. You can use any type of cabbage in this recipe, it will change through the seasons. Deep spicey flavour from gochujang paste (if you don’t have this you can use miso paste instead) is the base for the stew with in season leeks (or you can use onion or spring onions), tofu and some kimchi to give it a great depth of flavour. Serve with some steamed rice or noodles on the side.

Recipe by Martin Hill