• 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

Cream of Celery Soup

• 1 head of celery;
• 4 medium sized potatoes;
• 1½ pints vegetable stock;
• 2 onions;
• 2 tbs butter;
• cream;
• salt & pepper

Chop celery and potatoes and bring to boil in saucepan with stock. Cook until soft. Puree in a blender.

Sauté chopped onions in butter with a little salt until tender.

Add to puree, add a good dollop of cream and season to taste.