Fresh kohlrabi Kohlrabi is an unusual vegetable, not so very often seen these days, and is something like a cross between a cabbage and a turnip. Here's a tasty way of serving it.

Peel the thick skin from the vegetable and chop the flesh into large lumps about an inch on a side. Place in a saucepan with enough water to cover, add a little salt, bring to the boil and cook for five minutes. (This is not enough to fully cook the kohlrabi, but makes sure it is ready to absorb the flavours from the sauce.)

Meanwhile, warm a tablespoon of olive oil in a frying pan and add a chopped onion. If you like, you can also add a rasher or two of streaky bacon (cut into little pieces) or even a little chopped pancetta. Saute until the bacon is cooked and the onion is soft, then add a quarter of a pint of cheap red wine.

Drain the kohlrabi and add to the frying pan. Add a little freshly-ground black pepper. Allow the wine to bubble for a minute or so, then pour the whole lot into an oven-proof dish and stick in the oven at Gas Mark 5 (180C) for 30 minutes. Serve from the cooking dish.