Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their…
Ingredients 500g parsnips 2 tbsp runny honey (maple syrup for vegan alternative) 2 tbsp olive oil 50g either Parmesan or nutritional yeast flakes Salt and Pepper Method Preheat oven to 180 degrees Centrigrade. Peel or lightly scrape parsnips and cut into four long segments. Boil parsnips for around 3 minutes. Once drained place on roasting…
This is really fragrant and can be tweaked a bit with more or less of the spices. It will provide four small mugs or two large bowls; or double it up, and freeze for another day! Ingredients Spoon of good olive oil 1 large garlic clove minced/grated 1 tsp tumeric 1/2 tsp cumin 1/2 tsp…
A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours Prep: 40 mins cook: 30 mins plus cooling Easy cuts into 15 squares Ingredients: 200g butter, melted, plus extra for greasing 140g sultana or raisins zest and juice 2 oranges, or 4 clementines 300g self-raising flour 300g light soft brown…
For shepherd’s pie – but not as you know it – try cooking up these spicy individual pies Prep: 30 mins cook: 1 hr Easy serves 6 Ingredients: For the meat and sauce 2 tbsp sunflower oil 1 large onion, chopped 2 garlic cloves, crushed small knob of ginger, peeled and granted 2 tbsp medium curry powder 500g minced beef…
The potatoes in this recipe take on the spicy flavours beautifully – the perfect veggie supper Prep: 10 mins Cook: 35 mins Easily serves 4 2 tbsp sunflower or vegetable oil 1 onion, chopped 2 garlic clove, crushed 700g potatoes, peeled and cut into chunks 4 carrot, thickly sliced 2 parsnip, thickly sliced 2 tbsp curry paste or powder 1…
This warming dish is perfect for a weekend get-together Prep: 20 mins Cook: 1 hr, 25 mins Easily serves 6 Ingredients: 2 tbsp olive oil 2 large onions, chopped 500g pumpkin, deseeded, peeled and diced 500g parsnip, diced 3 garlic cloves, crushed 2 x 425g cans mixed beans, drained 780g can tomatoes 225ml red wine 300ml vegetable stock 2 large sprigs fresh thyme 1…
The perfect warming veggie dish for any roast dinner Prep: 10 mins Cook: 55 mins Easily serves 8 Ingredients: 3 tbsp olive oil 5 medium carrots, peeled and cut into long slices 1 large celeriac, peeled and cut into chunks 5 parsnips, peeled and cut into long sticks 2 tbsp clear honey 2 tsp black peppercorn, roughly cracked Heat oven to…
These crispy hash browns can be made ahead and reheated from frozen – ideal for unexpected Christmas visitors Ready in 25-35 minutes Easily serves 6 Ingredients: 450g waxy potato (such as Charlotte) 350g parsnip or other root veg 1 small onion, halved and thinly sliced 1 garlic clove, finely chopped 1 egg, beaten 4-5 tbsp sunflower oil To serve 6…
The new carrot cake! Prep: 20 mins Cook: 45 mins Easily serves 8 Ingredients: 175g butter, plus extra for greasing 250g Demerara sugar 100ml maple syrup 3 large eggs 250g self-raising flour 2 tsp baking powder 2 tsp mixed spice 250g parsnips, peeled and grated 1 medium eating apple, peeled, cored and grated 50g pecans, roughly chopped zest and juice 1 small orange icing…