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
21 January 2008
Rumbledethumps o 1 kg organic potatoes o 500g swede, 100g butter o 400g Savoy cabbage or cauliflower greens (stalk removed) o 50g strong organic cheddar ( grated) o salt & pepper to taste Peel the potatoes and swede and chop them up then boil them together in a large pan of salted water for about 25 – 30 minutes until tender. Preheat the oven to 160C / 325 F/ Gas 3. Drain the vegetables well and return them to the pan covering tightly. Shake over a low heat to dry them off completely. Heat half the butter in another pan and add the cabbage/ cauliflower greens. Cook them until just tender but still bright green in colour (about 3 – 4 minutes), then add tot eh potato pan with the remaining butter. Roughly mash everything together and season well. Tip out into an ovenproof dish, top with the cheese and bake in the oven for 30 minutes. Before serving, put the dish under the grill for 5 minutes to brown the top.