Kitchen life doesn’t get more simple or satisfying than cooking a meal from start to finish in the same dish. Try Geoff Scott's favourites.
Get the idea: Making more of winter veg
Very thinly slice savoy cabbage, avoiding the thick stalks. In a large saucepan, fry plenty of chopped pancetta in extra virgin olive oil until the pancetta fat is translucent. Add a large pinch of fennel seeds, the sliced cabbage, a very finely chopped clove of garlic and the zest of a lemon. Stir-fry over high heat until the cabbage is very hot but just wilted. Taste, season and serve with roast pork or in warm flatbread with mashed borlotti beans. Get all of Ray McVinnie's winter vegetable ideas.
When there's a glut of citrus weighing the tree down, don't let any of those globes of zingy sunshine go to waste.