Kohlrabi has become increasingly popular in recent years, and you might've noticed this crisp, sweet bulb cropping up on menus in a variety of preparations. Part of the cabbage family with the knobbly good looks of a turnip, kohlrabi is equally delicious eaten cooked or raw and will work particularly well in a sauerkraut, pickle or fiery kimchi.

Our collection of kohlrabi recipes is bound to provide some inspiration for getting to grips with this unique vegetable. Anna Hansen pairs kohlrabi with yuzu-dressed apple, fennel and beetroot in her colourful winter coleslaw recipe, the perfect accompaniment to a plate of beetroot cured salmon. Adam Gray cooks kohlrabi in clarified butter for a rich addition to his quail pie recipe, while Simon Hulstone demonstrates a surprisingly elegant side to kohlrabi, using thin slices of the vegetable to form gluten-free dumplings stuffed with apple, prawn and lemon.