• 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

Squash & potato soup

• 250g + Squash
• 150 g new potatoes
• 1 tablespoon olive oil
• 50g butter
• 1 small red onion peeled and chopped.
• 1 clove garlic peeled and sliced thinly
• 2 sprigs fresh marjoram
• 1 dried chilli
• sea salt and freshly ground black pepper
• ½ litre chicken stock

Heat the oil and butter in a saucepan and saute the onion until soft. Stir in the garlic, marjoram, squash and potato. Season with salt and pepper and cook for a few minutes. Add enough stock to just cover the vegetables, and simmer until the squash is tender (20-25 minutes). You may need to add more stock.

Strain about a third of the stock and set it aside. Put the rest of the soup in a food processor and blend. The mixture should be very thick. Return to the pan and add the stock you removed. Serve with parmesan and fresh crusty bread.

Note: You can add more squash dependent on the quantity you get in your box!