Serves 2 people

Heat the oil and toast the garlic and pancetta till the meat is crisping. Add the kale and stir well together. Sprinkle with sugar, season with salt and pepper, stir in the raisins and soaking water then steam cook, covered on a low heat for 10 minutes till the liquid is absorbed. Serve topped with chopped walnuts.

This recipe is so simple, suits all green leafy vegetables including spinach or rocket.

Serves 2 people.

Add 1 ladle of cooking water along with the cavolo nero leaves carefully removed from the pasta water and blitz smooth. Drain the pasta,  toss in the sauce to coat then serve.

This basic method works well with other freshly cooked vegetables such as carrots, baby courgettes, squash, skinned broad beans and garden peas. Vary the quantities and seasoning to taste.

I used bere berries from The Barony Mill however you can use ordinary pearl barley instead.

Serves 2 people

Fry the pancetta and shallot in the olive oil till soft but not coloured. Add the barley and stir to heat. Add the spinach and stock. Cover to simmer till the spinach is tender. Stir in the crème fraiche and cheese then simmer to thicken. Season to taste with salt and pepper then serve hot garnished with chopped herbs such as parsley, mint, chives or coriander.

A basic recipe for any ripe vegetables such as courgettes, runner beans, broad beans or cauliflower.

Serves 2 people

Heat the oil in a frying pan or wok. Add the garlic and onion , stir cook a little then add broccoli and peppers or carrots, soy sauce, spice and a splash of water. Reduce the heat and cover to steam cook for 4 minutes till al dente. Season to taste with salt and pepper then thicken by stirring in the slaked cornflour or potato starch. Add more stock or water if needed and serve with boiled rice and sprinkled with sesame seeds if liked.

Add shredded chicken, beef or pork along with the garlic and onion to make a more substantial meal.

Another basic recipe to make with what you have to hand.

A great way to use up large courgettes and other over grown vegetables.

Serves 2 or 3 people

Heat the oil in a sauce pan, add onion and garlic and stir fry to soften. Add the spices and stir to toast. Stir in the courgette and tomatoes adding coconut milk or stock, season with salt and pepper. Reduce the heat and leave to simmer stirring occasionally till the courgettes disintegrate into a sauce. Add a little sugar to remove any bitter flavours, adjust seasoning to taste and serve with boiled rice.

Add garden peas, broad beans or runner beans if liked.

Add chick peas, cooked chicken or beef to make a more substantial meal

Not so much a recipe more a way of using fresh vegetables…

Serves 4 people

Heat the oil in a large frying pan or saucepan. Gently cook the leek or onion and garlic till soft. Add the courgettes and tomatoes along with the herbs. Season with salt and pepper then reduce the heat to very low, cover the pan and leave to cook for 10 to 15 minutes stirring occasionally till the courgettes are cooked but not mushy. Delicious hot or cold. Add grated carrot, sliced green beans or garden peas if liked.