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• Baked Fennel
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• 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
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• 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

Couscous and radish salad

You will need: 1 cup (literally) couscous

1 or 2 bunches radish,chopped

Good bunch parsley and mint

Lemon juice (from 1 lemon)

Glug olive oil

Garlic clove crushed

A handful of sliced scallions, or finely chopped red onion

What to do: Pour boiling water over the couscous so that it is just more than covering the couscous. Cover immediately and leave to sit for 10 minutes. Mix together all the other ingredients and combine with the cooked couscous. A fantastic salad for 4 people - takes no time and tastes delicious!