• Aubergine and Couscous Salad
• Bacon & Egg Spaghetti
• Beetroot & Mozzarella salad/starter/snack
• Beetroot Risotto
• Broccoli Salad
• Broccoli Stir-Fry
• Buttered Spinach
• Cauliflower Chickpea Pitta Pockets
• Cauliflower souffle
• Celeriac and potato dauphinoise
• Celeriac Chips
• Celeriac, fried (Italian style)
• Celery with Walnuts (serves 4)
• Chard & Leek Soup
• Chard baked with Parmesan cheese
• Chicory and sweet pepper salad with coriander
• Courgette salad
• Couscous and radish salad
• Cream of Celery Soup
• Creamy Mushrooms on Toast
• Crushed Broad Bean and Mint Bruschetta
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, baked
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale (red), buttered with chorizo and almonds
• Kale, Chilli and Anchovy Pasta
• Kale, Pumpkin and Bacon Pots (serves 4)
• Kohl rabi & root veg curry
• Kohl Rabi and Carrot Salad (serves 4)
• Lang Kale
• Leek, Cheese and Potato Tortilla
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Meatloaf or Meatballs using a sweetheart cabbage
• Minestrone Soup (serves 4)
• Mushrooms on Toast
• Pak Choi
• Parsnip and pancetta tagliatelle with parmesan and butter
• Parsnip soup, mildly spicy
• Patty Pan
• Pumpkin Soup
• Radish and fennel salad
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Savoy cabbage with beans and carrots
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Sprout tops with ginger
• Sprout tops, buttered with walnut
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Sweetheart Cabbage
• Warm flat bean, potato and bacon salad
• Warm green and gold salad
• White Cabbage and Garlic

Beetroot & Mozzarella salad/starter/snack

What you need:

Beetroot, Mozzarella,Tomatoes, Capers, Red wine vinegar, Olive Oil, Seasoning.

What to do:

Cook the beetroot until tender (steaming is easy, or if you have the oven on, then you can wrap the beetroot in foil and bake for an hour or two, depending on size). Test by piercing with the prongs of a fork. Make a dressing by mixing the vinegar, olive oil, capers and seasoning. Slice a couple of tomatoes, the beetroot, a ball of mozzarella, and mix with the dressing. Great served with crusty bread to soak up the juices.