Kitchen-foraged an old favourite for last night's meal. Ching-he Huang's Five spice seitan, sweetheart cabbage, sweetcorn & chilli, tweaked as per: soy marinated tempeh subbed for seitan & noodles added.
Made with half a cabbage that'd been languishing in the fridge since before Christmas - and was absolutely fine.
Went down nicely, alongside apple-citrus Sixteen Ridges Vineyard fizz, made with Ledbury-grown Pinot Noir & Seyval Blanc.
