Fennel and samphire fishcakes

I've always been found of the humble fish cake but today the fish cake I'm making is not quite so humble. After dinner tonight we had some roast fennel and some sun fire grass left over. I know fancy you and some and also some salmon and some place. So I've whipped them all together into fish cake and by gum is that tasty. Now of course you have to like fennel and some people would rather run screaming of a cliff than eat fennel but if you do like it then this is a cracking way to make an more interesting fish cake. So here's the recipe you need a good dollop of mash potato just as much as you need that's been seasoned and has got maybe a little bit of butter or olive oil in it. Than, what else, sun fire grass or fennel you've got left over chopped and let it reason be small. Your left fish mixed in. Get it all mixed up with your fingers, make it into patties. Fry in a pan of olive oil for breakfast and smile all day.

Cooking chard, kale, spinach... all things green

What to do with all these greens?

At this time of year, our garden is bursting with greenery - chard, beets, kale, cavelo nero, perpetual spinach... it's a veritable forest of tasty and nutritious leaves.

But what to do with it all? Fresh green from the garden are great for coeliacs of course, with their high calcium content and other useful bone minerals, but when you've got as much as we have, you need some seriously creative recipes to avoid getting bored with them.

So I went hunting for recipes using leafy greens, and came up with this page: Healthy winter greens

They're not all gluten free, so navigate carefully, but there are some great ideas in there. I particularly like the look of the kale potato hash.

Usually, I run out into the garden while the rest of the dinner is cooking, grab an armful of leaves, slice and saute them with olive oil and garlic. Nice, but a bit repetitive, and the kids treat them like radioactive waste. Maybe one of these recipes will prove a bit more tempting.