• 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

Roasted Warm Potato Salad

• 1kg small potatoes,
• 125ml olive oil,
• 1 small red onion finely chopped,
• 25g pitted black olives, finely chopped
• ½ tablespoons capers,
• 6 sun dried tomatoes in oil, drained and chopped,
• fresh flat leaf parsley,
• 1 tablespoon balsamic vinegar,
• salt and freshly ground black pepper.

Place the potatoes in a roasting tin adding 2 tablespoons of the oil and a sprinkling of salt. Cook in a preheated oven at 200c (400F) Gas Mark 6 for 25-30 minutes turning occasionally.

While the potatoes are cooking mix the other ingredients together stirring occasionally.

Remove the potatoes from the oven and crush slightly with a fork and cut in half. Toss the warm potatoes in the bowl of dressing and mix well. Serve either hot or cold.