Always eat your greens
BOILED cabbage is something compared to which steamed coarse newsprint bought from bankrupt Finnish salvage dealers and heated over smoky oil stoves is an exquisite delicacy,’ the journalist William Connor once sneered. He wasn’t alone in his disgust, because generations of British children were eternally scarred by the pong of sulphur and sorrow, as blameless brassica was brutally over-simmered, transforming crisp leaf into vile, gripey sludge. And it was this institutionally malodorous reek that polluted drab, cold school
