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• Buttered Spinach
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• Celeriac, fried (Italian style)
• Celery with Walnuts (serves 4)
• Chard & Leek Soup
• Chard baked with Parmesan cheese
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• Cream of Celery Soup
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• Fennel Risotto
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• Maple and chilli roast parsnips
• Mashed Winter Squash
• Meatloaf or Meatballs using a sweetheart cabbage
• Minestrone Soup (serves 4)
• Mushrooms on Toast
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• Parsnip and pancetta tagliatelle with parmesan and butter
• Parsnip soup, mildly spicy
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• Warm flat bean, potato and bacon salad
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• White Cabbage and Garlic

Parsnip soup, mildly spicy

(If you have never made soup with your parsnips, please give it a go – so tasty!)

Ingredients:

• olive oil • knob of butter • 1 large onion, peeled and roughly chopped • 2 cloves of garlic, peeled and roughly chopped • a thumb-sized piece of fresh ginger, peeled and roughly chopped • 1 tablespoon garam masala powder (or put in your own spice mix – eg crushed chillies, cumin, turmeric, etc) •4 large parsnips, peeled and chopped into chunks • 500ml milk • 1 litre vegetable stock • sea salt and freshly ground black pepper • crusty bread, to serve

Method:

Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet. Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper. Serve with crusty bread.

To feed 4