• 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

Chicory and sweet pepper salad with coriander

• 1-2 Yellow pepper,
• 3 heads of chicory,
• 125g (4oz) bean sprouts,
• small bunch of coriander, chopped
• 5 tablespoons of vinaigrette (see below),
• 50 g flaked almonds, toasted.

Grill the peppers skin side up until the skin blisters. Leave them to cool, then peel and slice them.

Mix the pepper, coriander, chicory and bean sprouts in a serving bowl.

Add the vinaigrette dressing (2 tbsp. lemon juice, 2 tsp. mild French mustard, 1/4 pint olive oil, Salt and pepper to taste,) and toss well.

Sprinkle the toasted almonds over the salad before serving.