I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every Chard and Kohlrabi Stir Fry
I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every 
Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach 
The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including 
Potatoes, sliced and baked with cream have to be one of the best things ever. At least in my opinion. Maybe a little bit of garlic, or some sliced onion, even some smoked bacon added for extra deliciousness. Although undeniably tasty they always feel more suited to the colder months than in the middle of summer. Don't worry though, I've found a way round this; and I had a swanky new baking dish to try out. By adding some summer greens and using a 
I'm not sure you can ever have too many vegetables in the house at once but at this time of year with the peas in the garden, the veg box and whatever looks tempting at the farmers' market I can find it a little challenging to close the fridge door. You know it's got a bit excessive when your carrot fronds are getting in the way of the door seal. If you find yourself fighting some spinach to reach the butter or battling beans to get to the mayonnaise 
The daffodils are out which means Spring has sprung. Now is the time you might be considering giving your home a Spring clean. Coincidentally, Jerusalem artichokes are in supply at the moment and can assist with your Spring cleaning; that is, if you are also planning to clean your...for want of a better word...insides. Jerusalem artichokes will never win most attractive vegetable of the year but for what they lack in manners and appearance they more 
Spring greens offer so much in their name. They suggest that either spring is here or is just around the corner, they have disguised their cabbage relations with their seasonal pseudonym. I happen to think that spring greens also deliver a lot. They look shrivelled and unwelcoming with their leaves closed to the outside world but once you start to snap them off and slice them up they are wonderfully versatile. As a relation to the cabbage, spring 
Cooked cabbage and a wet flannel have an unfortunate amount of textures in common. Particularly if, like me, you were put off cabbage at school where it was boiled to what can only be described as wallpaper paste. Things have moved on since then and I wanted to give the cabbage a chance. I've baked it, boiled it, steamed it and fried it. Apart from frying, none of these yielded any spectacular, life changing results. Nevertheless I wasn't about 
As one of those people who would rather sit down and pick at fifteen different dishes instead of a complete meal a BBQ is perfect for me. I wish I had the energy to create authentic Tapas on a regular basis but until then I am finding all sorts of little things to throw into the standard BBQ line up. 
This is a perfect recipe for the long Easter weekend break. It's a celebration of Spring vegetables in the best wrapping of all...pastry. This chicken and vegetable pie is extremely versatile as you can change the vegetables depending on what is in season. It is also great for using up leftovers.
