• Bacon & Egg Spaghetti
• Baked Fennel
• Broccoli Stir-Fry
• Cauliflower souffle
• Celeriac and potato dauphinoise
• 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
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale, Chilli and Anchovy Pasta
• Lang Kale
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Pak Choi
• Pumpkin Soup
• Radish and fennel salad
• Recipe: Meatloaf or Meatballs using a sweetheart cabbage
• Recipe: Sweetheart Cabbage
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Warm flat bean, potato and bacon salad
• Warm green and gold salad

Cauliflower souffle

• 1 medium sized cauliflower,
• 150ml (1/4 pint) Bechamel Sauce,
• 25 g (10z) hard cheese grated,
• 2-3 oz celery leaves,
• eggs separated,
• 2 tablespoons double cream,
• Butter or margarine for greasing,
• Salt and pepper to taste.

Steam the cauliflower over steaming water for about 15 minutes. Liquidise to a rough puree' with the Bechamel Sauce (see below) and season to taster with salt and pepper. Stir in the cheese and celery leaves and mix well.

Preheat the oven to Gas Mark 6/200C/400F. Beat the egg yolks thoroughly and fold them into the souffle' mixture, then stir in the cream. Beat the egg whites until they are very stiff, and fold them into the mixture. Pour the souffle' mixture into a well greased 15-18 cm (6-7 inch) souffle' dish and bake for 20-25 minutes until well risen and set, but still runny in the middle. Serve immediately.