Recipe: Brussel sprouts with caramelised onions 24 November 2008
Recipe: Carrot Marmalade 21 July 2008
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
Recipe: Smoked haddock and pachoi risotto with vodka 14 January 2008
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
Recipe: Kale and potato bubble and squeak 8 October 2008
Recipe: Curried parsnip soup 22 September 2008
Recipe: Vegetable ribbons 13 October 2008
Recipe:Celery and cherry tomato pasta sauce 8 September 2008
Recipe: Roasted patty pan squash 1 September 2008
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
31 December 2007
Cottage pie jackets Bake the cleaned potatoes in the microwave on high for 20 minutes, or oven bake for a crispier finish for about an hour at 180C /350F / gas 4 . 4 good size organic potatoes, 500g lean organic minced beef ( or quorn alternative), 1 organic onion (chopped), a good splash of Worcestershire sauce, 300ml beef or vegetable stock, 1 tbsp tomato purée, a little organic milk, knob of butter, 50 g strong organic cheddar cheese, salt & pepper to taste. Whilst the potatoes are baking, cook the mince and onion in a pan for 10 minutes until the onion has gone golden and the mince has browned. Drain off excess fat or juices. Stir in the Worcestershire sauce and cook through for about another minute, then add the stock and the tomato purée. Cover and simmer for 20 minutes until the meat is cooked through. When the potatoes are cooked, cut in half and scoop the flesh out into a bowl, leaving the skins with a thin layer of potato inside. Stir the milk and butter into the potato and mash gently, adding salt and pepper to taste. Put the potato skins into a shallow roasting tin. Spoon the meat mixture into each skin and top with potato. Sprinkle with a good helping of cheese, and grill until the cheese has melted and the potato filling is piping hot. Serve with steamed greens, or as a snack .