Parsnip & Maple Syrup Cake

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…

Parsnip Soup With Parsley Cream

Prep: 40 mins Cook: 45 mins Easily serves 6 Ingredients: 1 tbsp olive oil 1 onion, finely chopped 700g parsnips, cut into chunks 400ml milk 400ml vegetable stock 3 bay leaves For the parsley puree & cream 2 x 80g packs curly parsley 150ml double cream 150ml whipping cream, whipped to soft peaks For the garnish 1 parsnip, cut into small cubes…

Ultimate winter couscous

Ultimate winter couscous

“This recipe, from Yotam Ottolenghi’s book “Plenty” ticks so many boxes – it includes much of what is in the veg boxes; it is real comfort food; and, despite appearances, is easy to make. The quantities can be halved, doubled or whatever to feed whoever is around. It is also versatile, and lends itself to…

Winter Vegetable Stir Fry

  This recipe, from the book “River Cottage Veg Everyday” (By Hugh Fearnley-Whittingstall)  was kindly provided by Juliet. Thank You! “I think this recipe makes good use of the veg box this week using carrots, parsnips and sprouts. I don’t think you need to add sugar and I have made it with broccoli instead of mushrooms….