I'm dieting at the moment (I put on almost two stones over the lockdown), so this is one of my low-calorie-but-fills-you-up recipes:

Zen Chef's Cabbage

Ingredients:

Spring Greens or any other leafy cabbage, 350g

mushrooms, 200g

green or black pitted olives, 50g

olive oil 25ml

Clean the mushrooms, trim the ends off the stalks, slice and fry for a couple of minutes. While the mushrooms are frying separate individual cabbage leaves, rinse, cut out the bigger midribs (and reserve for stock*), arrange the trimmed leaves neatly on top of each other, then roll up, shred thinly and add to the pan. Fry the cabbage for about ten minutes depending on how soft you like it, and while you're doing this rinse and slice the olives and add them to the pan a minute or so before you serve.

And I have this as a starter - it's low in calories, filling and tasty (lots of umami flavour), so I end up eating a lot less of whatever else makes up the rest of my meal.

* When I 'reserve for stock' at home I have a stock container in the freezer - a domestic kitchen doesn't produce enough to make stock every day, so I keep it frozen until there's enough.

vegan, gluten-free, low GI