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Bread tips: Polly's special spelt bread 2 February 2009
Recipe: Beetroot and Orange Soup 7 April 2008
Recipe: Chinese Style Pak Choi 14 April 2008
Recipe: Rocket and Spinach Soup 5 May 2008
Recipe: Martyn's Maple Farm Medley 2 June 2008
Recipe: Onion Rings in Beer Batter 16 June 2008
Recipe: Roast spiced squash 12 October 2007
Recipe: Roots'n'all - vegetable stew with cheesey dumplings 19 October 2007
Recipe: Boozy baked apples 12 October 2007
Recipe: Beetroot and chocolate cake! 26 October 2007
Recipe: Upside-down apple cake 2 November 2007
Recipe: Parsnip bread bake 9 November 2007
Recipe: Organic egg and potato pie with rough puff pastry crust 16 November 2007
Recipe: Orange and parsnip cake 23 November 2007
Recipe:Cabbage braised with wine and pancetta 26 November 2007
Recipe: Risotto with leeks and winter squash 7 December 2007
Recipe: Cottage pie jackets 31 December 2007
Recipe: Leek,potato and stilton soup 1 January 2008
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Recipe: Rumbledethumps 21 January 2008
Recipe: Carrot and spinach quiche 14 July 2008
Recipe: Gammon and turkey pie with cauliflower cheese mash 20 January 2009
Recipe: Parsnip crisps 12 January 2009
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Recipe: Beetroot Risotto 9 February 2009
Recipe: Apple Crumble 20 February 2009
Recipe: Cauliflower Fritters 2 March 2009
Recipe: Parsley Sauce 13 March 2009
Recipe: Carrot Cake 30 March 2009
Recipe: Radish and Red Potato Soup 6 April 2009
23 November 2007
Orange & Parsnip Cake Delicious - honest. Go on, give it a go! o 2 medium parsnips, finely grated o 125g butter o 140g soft brown sugar o 3 organic eggs, lightly beaten o Grated and juice of one organic orange o 200g self-raising flour ( tastier if you use ½ wholemeal, ½ white) o Pinch of salt Preheat the oven to 180C /350F / Gas 4. Grease and line a 1kg loaf tin. Cream the butter and sugar together until light and fluffy. Add the eggs little by little, beating well between each addition, then mix in the orange rind and juice and the flour. Add a pinch of salt, fold in the parsnips, and scrape the mixture into the loaf tin. Bake for about 90 minutes until brown, and firm. Cool in the tin before turning out.