Dutch white cabbages are the huge pale-green balls you often see in supermarkets, but they’re a whole lot tastier if you can grow them yourself and are best harvested in November for storing indoors.

Winter varieties such as the Dutch white are among the largest and most ornamental of the cabbage family, and also include the red-tinged ‘January King’ and the well-known Savoy.

They need plenty of space to grow and a rich soil, and should be sown in May either in small pots or a seedbed.

On light soil, add some wellrotted manure or compost weeks before planting the cabbages, which are greedy feeders. They prefer a slightly alkaline soil so you may need to apply garden lime over winter to gradually raise the pH level.

The young cabbages should be ready to plant out in their final position in June, allowing 45cm (18ins) space per plant.

Scatter a generous amount of fertiliser before planting, and water the ground well if the soil is dry.

Cover the crop with garden fleece or fine netting to deter pests and water in dry spells.

Cut the heads of Dutch white cabbage when they have reached full size and feel solid, remove outer leaves and peel off any damaged leaves to leave a perfect ball