• 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

Mashed Winter Squash

• 1kg squash (skinned, de-seeded and chopped);
• 20g butter or margarine;
• 2 tsp. brown sugar;
• ½ tsp. ginger;
• 1-2 tbsp. freshly squeezed orange juice;
• 3 tbsp. double cream (or 2 tbsp. crème fraiche);
• 10g chopped nuts or breadcrumbs.

Preheat oven to gas mark 5/190 C.

Place squash in ovenproof dish with a little water, cover with foil and bake for about 20-25 mins until soft. Drain and cool.

Put the squash into a saucepan and mash it with the butter, sugar, ginger and orange juice.

Add enough cream (or crème fraiche) to mix to a good consistency, heat the mixture through and place it in a serving dish.

Sprinkle with the chopped nuts or breadcrumbs.