This week’s Grow / Source / Eat parcels feature an interesting mix of lesser used greens – chicory, endive and fennel. While not the most unusual varieties, it’s easy to use these greens in just one way (i.e. fennel & orange salad) and not branch out. Below are some suggestions to get the most out of your produce and break the iso-cooking rut many of us are in. Brightening things up, is the gorgeous array of citrus Kingfisher are bringing to town. See our recipe for curd a little further down. 


Marathopitakia / Greek Fennel Pies – these are a great way to use the fennel fronds.

Fennel Al Forno – creamy, easy, cheap. 

Also particularly delicious grilled and served with a roast chook and Bois Boudran sauce (sounds intimidating – is not at all).

Endive (curly):

Chevre Chaud – a beautiful bitter leaf is perfect company for rich goat cheese with sweet honey dressing.

Horta Vrasta – sounds simple (blanched greens with lemon and oil), but is oh so nourishing. Most greens can be used here, including chicory.


Orecchiette, Sausage and Chicory – weeknight 101.

Chicory, Chickpea and Pancetta Soup

Japanese Turnips:

Miso Roasted Turnips

Lemon Curd

Makes around 1 1/2 cups. 


– 2 eggs, 2 yolks

– 2/3 cup white sugar

– 1-2 tablespoons lemon / lime zest

– 100ml lemon / lime juice

– pinch of salt 

– 85g butter, cubed



– Combine all ingredients in a small, heavy based saucepan over very low heat (or use a double-boiler if you are very committed). 

– Whisk ingredients over heat constantly until butter melts (2-4 minutes), and mixture thickens (8-15 minutes). 

– Remove from heat once mixture is thick like heavy cream, and take off heat and whisk vigorously if the mix appears too hot, then put back over low heat if not thick enough.

– Allow to cool for an hour and tightly seal in a jar and store in the fridge. 


Recipe adapted from Sally’s Baking Addiction