My favourite dish: Sybil Kapoor's cabbage with pork balls 6 spring onions, finely diced 2 tsp chopped peeled ginger 5 tbsp naturally brewed soy sauce 3 tbsp sake (or dry sherry) 1 medium egg white 7 tbsp sunflower oil 2 tsp cornflour 225g (8oz) shiitake mushrooms 1 clove garlic, finely chopped ½ tsp dried chilli flakes, or to taste 450g (1lb) pointed spring cabbage, roughly diced Trim the fat from the bacon and finely dice. Place in a food processor with the minced pork, spring onions, ginger, two tablespoons of soy sauce, one tablespoon of sake and the egg white. Process briefly and then tip into a bowl, making sure that everything is mixed in. Roll 40 walnut-sized balls between the palms of your hands - wetting your hands under cold running water as necessary. Heat a large non-stick frying pan over a medium-high heat. Add three tablespoons of the oil and fry the pork balls in batches, for about six minutes per batch, turning them regularly. Add another tablespoon of oil, if necessary. In a bowl, mix together the cornflour, the remaining soy sauce and sake and eight tablespoons of water. Discard the mushroom stalks and rip their caps into chunks. Wipe the pan clean, set over a high heat and add three tablespoons oil. Add the diced garlic and chilli and, as soon as it begins to sizzle, mix in the mushrooms and stir-fry briskly for a minute. Add the cabbage and keep stirring until it begins to wilt, then add the pork balls, any juices and the soy cornflour sauce. Boil briskly for two minutes, or until the mixture thickens. The Great British Vegetable Book," by Sybil Kapoor, is published by National Trust Books (£25) Read more: My Favourite Dish: Eric Lanlard's heirloom tomato tarte tatin Read more: My favourite dish: Michael Caines's wild mushroom tagliatelle