Cabbage and spice and all things nice

Cauliflower and cabbage are perhaps not the most glamorous of vegetables. Next to the shiny aubergines, colourful peppers, glossy courgettes - all those vegetables that help us to think of sunshine and chic Mediterranean food - they can appear dowdy, old-fashioned even. Cauliflower sales fell 35% between 2000 and 2010, and while I haven't seen more recent figures, I somehow doubt there's been a huge resurgence.

But I have a soft spot for the humble and the home-grown, and if you want British veg at this time of year, then there isn't much in the way of glamour to be had. So let's add excitement and exoticism with spices.

Eat like an Egyptian: the ultimate home-made koshari

I have fond memories of koshari from my trip to Egypt last year. Some describe it as Egypt's national dish. It's often sold from dedicated koshari restaurants, although it's a popular street food too.

I initially was uncertain about trying it at home. Even in Egypt it's something that people buy rather than make themselves. There are quite a few ingredients to prepare separately, it seems dangerously close to hard work. But then I found myself with some leftover cooked lentils (I often cook a big batch of lentils so that I have some for other dishes) and some leftover pasta from a different meal. Suddenly koshari preparation almost seemed simple.

A hearty winter stew with lentils and greens

The idea for this stew started from a bag of greens and some slightly stale rolls. I thought of ribollita, that great Italian hearty soup based on cavolo nero, cannelini beans and bread. Why not do a version using spring greens, and lentils instead of beans, I wondered?

The end result is not really anything like ribollita, but it is a great, warming, substantial (and healthy) soup/stew, perfect for a cold night.

Easy pea risotto

Risotto sounds like hard work, but it doesn't have to be. You can stir all the time if you like, but this recipe works just as well with a casual stir now and then. A bag of frozen peas is your friend here, adding flavour and vivid green colour.

Bread, cheese and onion bake

Most of my friends will tell you that I love cheese. A ploughman's lunch done right is a wonderful thing. But sometimes, you want something hot. Something a bit more crafted. Think of this as a cooked version of a ploughman's lunch. Or a savoury bread-and-butter pudding, if you prefer.

Kale and mushroom hash

Healthy, easy, filling, and warming - this is a great weeknight supper for January. I really like it for brunch at the weekend too, either made from scratch, or I deliberately make enough for leftovers when I'm cooking it in the evening.

Kale seems to have aquired a "trendy" reputation, but it's a great, inexpensive vegetable, packed with nutrients and in season at this time of year. But you could use spinach or chard if you prefer. A runny-yolked egg finishes the dish off perfectly.

Creamy cauliflower and leek bake

I don't know about you, but I'd be quite happy if I never saw another mince pie. After all the indulgence of the festive season I feel it's time to load up on veggies. This dish couldn't be more full of vegetables, but is still warm and comforting, topped with a crispy, cheesy (but not too cheesy) crust.