Slightly odd looking and not very common on British menus, kohlrabi is a vegetable you are unlikely to come across around here unless it appears in your vegbox or farmer's market. It a member of the brassica family with a delicate taste, not unlike a cabbage heart or broccoli stem (if you throw away your broccoli stems, think again!) and comes in purple or green varieties. It's common vegetable in many other parts of Europe, and very popular in Germany and Austrian cooking. S

If doctors and nutritionists agree on one thing it's this: Eating more vegetables is the most important healthy eating habit worth getting into. Like all new habits this might seem daunting at first, but it's easy once you get your head around it. Actually, you don't even need to learn new recipes or use any fancy extras. All you need is good quality veggies (and a decent amount of it), and then you need to use them. No fancy recipes required, there is just one simple rule: w

I absolutely love cookbooks (and I have far too many but never enough). I rarely follow a recipe though - what I love most is finding inspiration and new ideas to try. This particular recipe from Anna Jones' The Modern Cook's Year caught my eye for its double inspiration: two familiar ingredients/dishes - pancakes and courgettes - each given a new twist in a joint dish, though you could easily take each component and vary further as you please (for more ideas on the chickpea

This is another Greek favourite: a summer dish of green beans braised with tomato and olive oil. Greek cooking has a way with vegetables, which may come as a surprise to some: simple but delicious veggie meals are a staple of traditional home cooking even though it seems these dishes never really made it onto restaurant menus. You can use any type of green beans (peas and broad beans are often cooked the same way), and it works with frozen beans (or peas) too. As usual my coo

We made this yesterday, from Anna Jones' lovely book The Modern Cook's Year. Easy but impressive veg dinner: Tender, sweet and spicy

A childhood favourite and classic Greek winter dish: lahanodolamdes (cabbage dolma). A ‘dolma’ is a leaf parcel stuffed with a filling of spiced rice or a rice/meat mixture - variations are popular throughout the Caucasus and Middle East. A Greek ‘lahano-dolmas’ uses white cabbage and a lemon/egg mix (avgolemono) to thicken the sauce. Making the little leaf parcels is fiddly and time-consuming though, so my (full-time working) mum used to do this 'lazy' version. Ingredients:

Looking for a cabbage-pleasing recipe, I ended up improvising with anchovies and garlic. I had no idea this would turn out so tasty!