Ingredients 250g spinach,wilted 100g kale,cooked 100g kale,cooked 500g closed cup mushrooms,thickly sliced 2 cloves garlic,crushed 250ml vegetable stock 300g cooked
Cooks Tip: To make cranberry glazed ham to go with the coleslaw, cook the ham according to directions. Place 250g cranberries in a saucepan with the grated zest and juice of an orange, 100g caster sugar, a few cloves and a cinnamon stick. Cook for a few minutes until the cranberries have softened a little and the juice is syrupy. Remove the skin from the ham, stud the top of the ham with cloves then brush with a little of the sauce to make a sticky glaze, cut fresh cranberries in half and arrange over the top of the ham, serve with the remaining sauce and spoonfuls of the coleslaw.