Ingredients: 

1 bulb kohlrabi

2 carrots

2 tbsp vegetable oil

1 tbsp cider vinegar

1 tsp whole-grain mustard or Dijon-style mustard (Try Cumberland Honey Mustard which you can find on our website)

1/2 tsp fine sea salt

A generous amount of freshly ground black pepper

Method:

1. Trim and peel the kohlrabi and carrots. You may find it easier to use a paring knife to trim and peel the kohlrabi. 
2. In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper until well blended. 
3. Grate the kohlrabi and carrots into the bowl, using the larger holes on your grater.
4. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more seasoning if desired.

Ingredients:

1.5 litres vegetable or chicken stock

2 tbsp extra-virgin olive oil

500g mushrooms, sliced

2 rashers rindless bacon, chopped

1 onion diced

1 clove garlic, crushed

400g arborio rice

120ml dry white wine

1 bunch kale, shredded and blanched 

Handful of chopped parsley

30g finely grated parmesan, plus extra to serve

40g butter, chopped

lemon wedges, to serve

Method:

1. Pour the stock into a medium saucepan and bring to a slow simmer on a medium heat. Reduce heat to low and keep warm.
2. In a large saucepan heat the oil on a medium heat. Sauté mushrooms, bacon, onion and garlic for 3-4 minutes.
3. Add rice to the saucepan, stirring for one minute, to coat well in oil.
4. Pour in the wine and cook, stirring for another minute until absorbed.
5. Add the hot stock from the other pan gradually, stirring in between each addition until the liquid is almost absorbed. This should take around 15-20 minutes.
6. Stir in the kale, parsley, parmesan and butter.
7. Season to taste and serve with extra parmesan and a lemon wedge.