Every now and then (and it's more now than then) a freshly baked, delightfully fluffy home-baked milktart crosses the road my way, courtesy of the lovely lady who lives across the road from me. How to return the favour? I'm not anyone's idea off a master chef so I turned to my newly grown treasure chest.
Here's how it's done:
Pick one beautiful cabbage head
Cut off the extra leaves
Fold the others over to 'package' the contents
pull it all together with the longest leaf you can find of a Dietes Grandiflora
and hey-presto one freshly packed pressie!