• Aubergine and Couscous Salad
• Bacon & Egg Spaghetti
• Beetroot & Mozzarella salad/starter/snack
• Beetroot Risotto
• Broccoli Salad
• Broccoli Stir-Fry
• Buttered Spinach
• Cauliflower Chickpea Pitta Pockets
• Cauliflower souffle
• Celeriac and potato dauphinoise
• Celeriac Chips
• Celeriac, fried (Italian style)
• Celery with Walnuts (serves 4)
• 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
• Creamy Mushrooms on Toast
• Crushed Broad Bean and Mint Bruschetta
• Fennel & tomato salad
• Fennel Risotto
• Fennel Soup with Ginger and Garlic
• Fennel with Pasta
• Fennel, baked
• Fennel, Parsley, and Celery Salad
• Green Kale - an old cottage recipe
• Kale (red), buttered with chorizo and almonds
• Kale, Chilli and Anchovy Pasta
• Kale, Pumpkin and Bacon Pots (serves 4)
• Kohl rabi & root veg curry
• Kohl Rabi and Carrot Salad (serves 4)
• Lang Kale
• Leek, Cheese and Potato Tortilla
• Leek, Courgette and Mushroom Pasta
• Lemony Lentil soup
• Maple and chilli roast parsnips
• Mashed Winter Squash
• Meatloaf or Meatballs using a sweetheart cabbage
• Minestrone Soup (serves 4)
• Mushrooms on Toast
• Pak Choi
• Parsnip and pancetta tagliatelle with parmesan and butter
• Parsnip soup, mildly spicy
• Patty Pan
• Pumpkin Soup
• Radish and fennel salad
• Red and white salad with watercress
• Roasted Vegetable Soup
• Roasted Warm Potato Salad
• Sauteed Swiss Chard with Sliced Garlic
• Savoy Cabbage in red wine
• Savoy cabbage with beans and carrots
• Spiced Parsnip soup
• Spinach, Cashew Nut and Feta Cheese Stir Fry
• Sprout tops with ginger
• Sprout tops, buttered with walnut
• Squash & potato soup
• Squash Puree
• Steamed Chard
• Sweetheart Cabbage
• Warm flat bean, potato and bacon salad
• Warm green and gold salad
• White Cabbage and Garlic

Squash Puree

• 1kg squash (skinned, de-seeded and chopped);
• 3 tbsp. crème fraiche;
• handful of fresh basil;
• 15g Gruyere cheese (optional);
• salt and pepper to season.

Cook the squash.

Drain and place in a food processor or blender. Add the crème fraiche, the seasoning and half of the roughly torn basil leaves and blend until pureed.

Place in an ovenproof dish, cover with Gruyere cheese and grill until brown. Garnish with remaining basil.

Serve as accompaniment to roast vegetables or meat of your choice.

Alternatively, plate straight from the processor and top with grilled garlic chicken breasts.