Gently peel off cabbage leaves and stack them in a saucepan with an inch of cold water in the bottom, lid on. Bring to the boil for 4 minutes then pour on cold water to stop them cooking and keep their colour. Finely chop an onion, a large carrot and a beetroot. Fry in coconut oil until caramelised and tender; towards the end add 3 chopped cloves of garlic, a teaspoon of ground cumin, a teaspoon of fennel seeds, half a teaspoon of ground cinnamon, and a large thumb of ginger. Once this is cooked it needs to cool but it doesn’t take long if you transfer it to a mixing bowl and spread it about. Add to the bowl 3 sliced spring onions, 3 very finely chopped fresh or frozen lime leaves, a handful of chopped coriander, the grated zest of a lime and a pack of either pork or turkey mince, sprinkle salt and pepper, maybe some chilli? Squidge this together by hand to activate the protein, so it binds all the ingredients. Take a leaf and cut a narrow pointy triangle of the stalk out. Place a sausage shape of the mix at the end of the triangle and tuck the leaf around to form a dainty parcel. Put it in a pan, leaf edge down to seal it. Make another and tuck it next to the one before and so on till you run out of mixture or leaves. Pour in enough stock (homemade chicken hopefully to come halfway up the parcels, cover and cook for 10 minutes. At the end I poured 2 tablespoons of fermented sugar cane vinegar over them. The kids chomped them up with some homemade chips and grownups slurped them with a bowl of broth They also reheat brilliantly the next day