• Aubergine and Couscous Salad
• Bacon & Egg Spaghetti
• Beetroot & Mozzarella salad/starter/snack
• Beetroot Risotto
• Broccoli Salad
• Broccoli Stir-Fry
• Buttered Spinach
• Cauliflower Chickpea Pitta Pockets
• Cauliflower souffle
• Celeriac and potato dauphinoise
• Celeriac Chips
• Celeriac, fried (Italian style)
• Celery with Walnuts (serves 4)
• 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
• Creamy Mushrooms on Toast
• Crushed Broad Bean and Mint Bruschetta
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, baked
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale (red), buttered with chorizo and almonds
• Kale, Chilli and Anchovy Pasta
• Kale, Pumpkin and Bacon Pots (serves 4)
• Kohl rabi & root veg curry
• Kohl Rabi and Carrot Salad (serves 4)
• Lang Kale
• Leek, Cheese and Potato Tortilla
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Meatloaf or Meatballs using a sweetheart cabbage
• Minestrone Soup (serves 4)
• Mushrooms on Toast
• Pak Choi
• Parsnip and pancetta tagliatelle with parmesan and butter
• Parsnip soup, mildly spicy
• Patty Pan
• Pumpkin Soup
• Radish and fennel salad
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Savoy cabbage with beans and carrots
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Sprout tops with ginger
• Sprout tops, buttered with walnut
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Sweetheart Cabbage
• Warm flat bean, potato and bacon salad
• Warm green and gold salad
• White Cabbage and Garlic

Lang Kale

• Curly kale
• butter
• salt pepper
• water

Separate the blades from the stems, wash them well and boil in salted water till tender.

Drain carefully, and beat up the blades with butter. Season with salt and pepper.

Serve with boiled beef, fresh pork or other meat.

Boiled beef and lang kale was a favourite dish with the curlers on Duddingston Loch!