• 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

Spinach, Cashew Nut and Feta Cheese Stir Fry

• Onions,
• Cashew Nuts,
• Mushrooms,
• Feta Cheese,
• Spinach,
• Vegetable or Sunflower Seed Oil,
• Spinach,
• Rice

Cut up one large onion, (two small), fry in large fry pan till soft, add packet of unsalted cashew nuts, halved mushrooms and fry for approximately five minutes.

Add cubes of feta cheese, (¾ of a packet).

Clean and wash up to 200grms of Spinach and place spinach on top of everything else in the pan and place a lid on top.

Once the spinach has steamed down, mix in with the rest of the stir fry, add salt and pepper to taste.

Serve on rice. (This is very rich!)