• 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

Courgette salad

You will need:

• A courgette or two (grated)
• For the dressing: crushed garlic, mayonnaise, mustard, natural yoghurt, salt, pepper, any herbs you have.

Other ingredients aren’t necessary – but this tastes fantastic with flaked salmon mixed into it, becoming a meal in itself when served with some crusty bread. Other great flavours to add: anchovies, peppers, chilli – or anything with a bit of a bite!

What to do:

Grate the courgette(s), sprinkle with a little salt and leave for half an hour or so. Squeeze the liquid out of the grated courgette and discard.

Mix all other ingredients and fold in grated courgette.

Chill and serve. Should make up enough for 2 or 3 servings