• 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

Recipe: Meatloaf or Meatballs using a sweetheart cabbage

You will need:

1small head sweetheart cabbage, shredded finely and steamed for a couple of minutes, then drained.

1 onion

400g organic pork or beef mince

A handful of breadcrumbs

1 egg

Any fresh herbs you may have (thyme is particularly lovely!)

Salt and pepper

What to do:

Combine all the ingredients, either by hand or zap it in a food processor. Shape into a meat loaf like a big sausage and bake at moderate heat until golden brown and thoroughly cooked. Alternatively, you can shape into small meatballs, and drop into a tasty quick tomato sauce (a can of organic chopped tomatoes added to some garlic sautéed in a glug of olive oil, with some seasoning added. Finely diced red pepper makes a lovely addition to the sauce!)