Buttery Leeks or Cabbage

From the Abel and Cole website:

Sometimes we forget how good the simple things can be. If you're working with fresh organic veggies, you don't need to get all elaborate. A dab of butter and a pinch of salt is sometimes all you need, like here. This works gorgeously with leeks and cabbage. Or both. Prep time: 5 mins Cooking time: 10 mins Serves: many or few

• A head of cabbage or a couple of leeks
• A few pats of butter
• A little splash of olive oil
• Sea salt and freshly ground pepper

Shred the cabbage into 1-2cm thick ribbons, or cut your leeks into 1-2cm thick rounds. Place a frying pan over medium heat. Add a splash of olive oil and a dab of butter. Add your veggies just when the butter starts to froth. Sprinkle a bit of salt and pepper over. Gently cook, adding a bit more butter and/or oil, until the veg is nicely softened and has a glossy, vibrant shine. Taste and season further, if needed. Serve alongside meat, fish or pile into a jacket potato and top with cheese.