• Start by making a classic béchamel sauce by melting  butter in a pan on a low heat before adding two heaped tablespoons of white flour and stirring until a thick paste is formed.
• Gradually add the milk to the pan a bit at a time whilst stirring until a thick white sauce is formed. Season with a good pinch of sea salt and some cracked black pepper along with one quarter of a fresh nutmeg grated. Stir and set aside off the heat.
• Heat your oven to 200 degrees celcius.
• Take one whole head of spring greens, wash and finely shred before blanching in boiling water for one minute. Drain your spring greens and then plunge into cold water to refresh.
• Make your filling by beating the eggs loosely before adding  crumbled feta,  grated cheddar, a good crack of black pepper and the drained spring greens.
• Grease a shallow oven dish with a little olive oil. Fill your cannelloni shells with the greens and cheese filling and place in the oven dish until filled. Cover with the béchamel sauce and bake in the oven for thirty to forty minutes or until golden and bubbling.

These tasty burgers are easy to make, vegan and a great way of sneaking in greens to unsuspecting members of your family.

• Start by draining one can of butter beans before placing them in a mixing bowl and roughly mashing them with a fork.
• Take a good handful of spring green leaves, wash and finely shred before adding to the beans with half an onion sliced.
• To the bowl add three heaped tablespoons of gram flour and three heaped tablespoons of oatmeal.
• To season add a tablespoon of tomato puree, a handful of grated parmesan, a good amount of cracked black pepper and a pinch of sea salt. Mix the ingredients well and add a little water at a time until a thick paste is formed.
• Heat some vegetable oil in a frying pan until smoking hot and fry patties of the bean mix until golden and crisp before flipping over and cooking the other side.

The contrast int this recipe is great and with the inclusion of a piece of bread is a hearty meal at any time of year.

• Start with the soup. Finely dice the onion and garlic and sweat in oil and butter.
• In a pestle and mortar, bash the fennel seeds before adding to the onion with a  pinch of dried chilli and salt and pepper
• Wash, peel and cube the celeriac and add to the pan and mix well
• Add enough stock to just cover the celeriac and simmer on a low heat for 30-40 mins until tender.
• Blend the soup to a smooth consistency.
• To garnish, break up a handful of walnuts and add to a pan with the greens and a knob of butter and a little olive oil.
• Saute the greens and walnuts with a few grates of nutmeg and a good pinch of flakey sea salt.
• Serve the soup with a dash of cream and a spoon full of greens and walnuts sprinkled on top