Olive oil
1 red onion, cut into thick slices through the root
6 tablespoons balsamic vinegar
Salt and pepper
8 thick slices Raisin and Rosemary bread
A couple of knobs butter
1 curly leaf lettuce
225g Strong Cheddar Cheese, thickly sliced
Method
To make the onion marmalade, heat a little oil in a pan, throw in the onion and
leave on a low heat to cook down slowly, adding a little water if needed. When
soft add the balsamic vinegar and continue to cook for a few minutes. Season the
marmalade to taste. Spread the Raisin and Rosemary Bread with butter and make
up each sandwich with lettuce leaves, onion marmalade, a couple of slices of
Cheddar and seasoning.
Nutrition Info (per serving): 756 calories, 49 g fat.
4
Rosemary - Skewered Buffalo Mozzarella Parcels
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
100ml extra virgin olive oil
2 cloves garlic, crushed
1 pack rosemary skewers
1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella
2 x 125g packs Buffalo mozzarella, torn into small pieces
2 x 100g packs smoked pancetta
100g rocket leaves
Juice of 1 lemon
Method
Preheat the grill.
Pour the olive oil into a bowl and add the crushed garlic and a few rosemary
leaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oil
and season with salt and freshly ground black pepper. Wrap a strip of pancetta
around a piece of mozzarella and ciabatta and push onto the rosemary stalks you
should have about 4 cheesy balls per stalk. Place under the preheated grill
and grill for about 5-6 minutes, turning once, until crisp and golden. Dress the
rocket with a good squeeze of lemon juice and eat with your cheesy balls!
Nutrition Info (per serving): 728 calories, 53 g fat.
5
Apple Fritters
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
2 eating apples, peeled and cored, cut into slice
25g icing sugar
75g self-raising flour
1 medium egg
100ml milk
15g butter, melted
¼ x 5ml spoon vanilla extract
Oil for deep-frying
2 x 15ml spoons caster sugar
Method
Sprinkle the apple slices with a 5ml spoon of the icing sugar. Set aside. Sift the
flour and remaining icing sugar together in a bowl. Make a well in the centre and
beat in the egg and milk. Stir in the butter and vanilla. Heat the oil in a shallow
pan to a depth of 2cm. To fry, dip each piece of apple in the batter then cook on
each side in the hot oil until golden brown, drain on kitchen paper. Dredge with
caster sugar before serving hot, with ice cream.
Nutrition Info (per serving): 33 calories, 2 g fat.
6
Baby Carrots
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
500g bunch of baby carrots
1 tablespoon sugar
Sea salt
Small pinch of cumin (optional)
50g butter
Method
Leave some of the stalk on and wash the carrots. Put into a saucepan with water
just to cover, add in the sugar and salt. These ingredients penetrate the carrots to
make then soft and sweet. Cook until tender. A little pinch of cumin is fantastic
with this. Serve with butter.
Nutrition Info (per serving): 103 calories, 6 g fat.
7
Baked Chicken Breasts with Cinnamon Basil
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
4 chicken breasts skin removed
1 bunch spring onions, chopped
2 tablespoons clear honey
4 tablespoons soy sauce
2 red chillies, deseeded and chopped
2 teaspoons, preserved or fresh ginger, finely chopped
20g bunch cinnamon basil
250g pack egg noodles
2 tablespoons sesame oil
2 tablespoons sesame seeds
1 courgette, cut into long, thin strips using a peeler
1 red pepper, finely sliced
2 bok choi, sliced
Method
Preheat the oven to 200°F, 400°C, Gas Mark 6.
Score the chicken breasts in a criss-cross pattern to about 1 cm deep. Mix all the
marinade ingredients together in a bowl and pour over the chicken breasts.
Leave to marinate in the mixture for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for 1 minute or until separated. Scrape the
marinade from the chicken breasts and reserve it. Heat the sesame oil in a pan
until very hot and fry the chicken breasts in the oil for a couple of minutes until
golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and bok choi into the same pan with the rest of the
marinade, then stir in the drained noodles. Season well and cover with foil. Bake
for 20 minutes in the preheated oven.
Nutrition Info (per serving): 723 calories, 18 g fat.
Posted By: jglass
May 5 # 2 of 18
8
Baked Mushrooms
Prep and cook time: Up to 30 min
Serves: 4
Ingredients
8 large flat mushrooms, wiped and stalks removed
1 bunch spring onions, sliced
1 clove garlic, peeled and finely chopped
A few sprigs fresh thyme leaves
250g pack Taleggio
Fresh rocket
Juice of 1 lemon
Petrolo olive oil
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and
thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the
breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20
minutes or until breadcrumbs are brown and the mushrooms are cooked through.
Serve with a rocket salad dressed with lemon juice and Petrolo oil. Alternatively,
serve the baked mushrooms on toasted ciabatta.
Nutrition Info (per serving): 271 calories, 22 g fat.
9
Banana Pancakes
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
3 large eggs
115g plain flour
1 x 15ml spoon (heaped) baking powder
140ml milk
Pinch of salt
2 knobs butter
3 x 5ml spoons caster sugar
4 bananas
Crème fraîche
Method
Separate the eggs, putting the whites in one bowl and the yolks in another.
Combine the plain flour, baking powder and milk with egg yolks, and mix until it
forms a smooth, thick batter. Whisk the whites with salt until they form stiff peaks.
Fold these whites into the batter -it is now ready to use. Heat a non-stick frying
pan over a moderate heat. Pour some of your batter into the pan, and fry for a
couple of minutes until it starts to look golden and firm. Loosen with a spatula,
and either turn or flip the pancake over. Continue frying until golden, then stack on
a plate. Repeat until all the mixture has been used. Melt the butter and sugar in a
separate pan over a low heat until it forms a caramel sauce -about 3 minutes.
Peel and cut the bananas lengthways, add them to the pan and cook gently until
they are golden, turning after a few minutes. Serve them on the pancakes topped
with a good spoonful of crème fraîche.
Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple of
scoops of good vanilla ice cream.
10
Lamb Balti
Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
400g casserole lamb
Zest and juice of 1 lime
500g Greek style yogurt
1 teaspoon sesame oil
1 large sweet potato, washed but not peeled, but into 2cm cubes
200g green beans, snapped in half
150g Sundora sunsweet dates, cut in half
515g jar balti cooking sauce
284ml carton fresh vegetable stock
1 red chilli, finely chopped
1 small cucumber, deseeded and finely chopped
Zest and juice of 1 lemon
200ml tub crème fraiche
Salt and freshly ground black pepper
20g pack coriander
Method
To make the balti, marinate the lamb in the lime zest and juice and Greek style
yoghurt for 30 minutes. While that's doing, heat the oil in a wok and fry the sweet
potato cubes until just golden. Throw in the green beans and dates, and pour in
the jar of balti sauce and stock. Toss in the marinated lamb pieces and cook for
15-20 minutes over a moderate heat until cooked through. To make the raita, mix
the chilli, cucumber and lemon zest and juice with the crème fraiche, and season
to taste. The balti looks cool garnished with a sprig or two of fresh coriander, with
a bowl of the raita.
It's delicious served on some basmati rice, cooked according to pack instructions,
with naan bread.
Nutrition Info (per serving): 431 calories, 22 g fat.
11
Beef Stroganoff
Prep and cook time: Up to 30 mins
Serves: 4
Ingredients
4 x 175g fillet steaks
1 tablespoon flour
1 tablespoon smoked paprika
3 glugs of olive oil
2 knobs of butter
1 red onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 sprigs fresh thyme leaves
125g oyster mushrooms
120g shiitake mushrooms
3 tablespoons brandy
250ml fresh soured cream
1 gherkin, chopped
Sea salt and freshly ground
Black pepper
Method
Dust the steaks with the flour and paprika. Heat a pan and add half the oil and
butter. When the butter is foaming, sear the steaks in the pan -cook for 2
minutes each side and remove to a plate. To make the sauce, add the rest of the
oil and butter to the pan and gently fry the onion, garlic, thyme and mushrooms for
4 minutes. Add the brandy to the pan and simmer for 3 minutes. To finish the
sauce, add the soured cream, chopped gherkin and steaks. Heat through and
season to taste. Slice each steak thinly and spoon over the sauce.
Delicious served with rice and green beans.
12
Berry Pavlova
Serves: 8
Ingredients
6 medium egg whites
350g caster sugar (use vanilla sugar if possible)
2 tablespoons (30ml) vinegar – optional
2 tablespoons (30ml) corn flour – optional
Parchment / greaseproof paper
284ml carton of double cream / whipping cream
2 x 250g punnets strawberries
2 x 215g punnets raspberries
Method
Preheat oven to 140°C 275°F Gas Mark 1.
Whisk egg whites until very stiff then whisk in the sugar a teaspoon at a time
(don’t over whisk as the egg whites will go runny again). Blend the vinegar and
corn flour (these are optional but in using them you will get a slightly chewy centre
to the meringue), and fold into the mixture. Place the parchment / greaseproof
paper on 1 large or 2 smaller baking trays. Spoon the meringue mixture onto the
paper and spread it as you go to make 2 circles, each about 20cm in diameter (I
put a plate of about that size under the parchment as a guide and then remove it
when I’ve finished spreading out the mixture). Bake the meringues for about 1
hour, until firm. Allow to cool, and then carefully remove the paper. Whip the
cream. Wash the berries and hull the strawberries. Roughly squash 1 punnet of
the strawberries and add to the cream. Cut the rest in half and gently fold into to
the cream with the raspberries. Sandwich the 2 meringues with the berry cream
mixture just before serving. Don’t assemble too early as the cream melts the
meringue.
Nutrition Info (per serving): 374 calories, 17 g fat.
Posted By: jglass
May 5 # 3 of 18
13
British Bangers
Prep and cook time: 30 mins to 1 hour
Serves: 3-4
Ingredients
454g Chipolatas
20g bunch sage leaves
8 rashers of unsmoked streaky bacon
400g leeks, sliced
2 garlic cloves, peeled and finely chopped
275ml red wine
75g butter
10g fresh thyme
Salt and freshly ground black pepper
Method
Preheat the oven to 190ºC, 375ºF, Gas Mark 5.
Take the sausages on the string from the pack and wrap a sage leaf and a piece
of streaky bacon around the skin and in between each link. Place a large, flat pan
on the hob, add the sausages and cook until golden brown on all sides (about 810
minutes). Add the leeks and garlic, and sauté along with the sausages. Turn
up the heat to high and add the wine, butter and thyme, letting it bubble so that
the wine is reduced slightly. Place the pan in the oven for 20 minutes. This should
allow the gravy to thicken a little. The casserole should be seasoned carefully as
the bacon is quite salty.
Serve hot with root vegetables and mash.
Alternative
seasonal
mash
idea:
Peel and chop swede, potato, parsnip and
celeriac. Boil for 20-25 minutes until tender. Drain and mash with butter and
seasoning and serve in a bowl.
Nutrition Info (per serving): 625 calories, 46 g fat.
14
Brussel Tops with Rosemary Butter
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
250g butter
1 clove garlic
Juice of ½ lemon
1 sprig of rosemary, picked and chopped
1 fillet of anchovy, finely chopped (optional)
500g Brussel tops
Sea salt and freshly ground black pepper
Method
Mix the butter with the garlic, lemon juice, rosemary, anchovy and seasoning,
being careful with the salt if using, the anchovy is already quite salty. Cut away
any older leaves from the Brussel tops use the trimmed green leaves and the core
that can be cut in half. Place the leaves in a steamer over a pan of water or
another vegetable cooking (baby carrots), steam to perfection then add a good
knob of the rosemary butter, stir to coat with all the flavours. Any left over butter
can be saved in the fridge to use on anything like new potatoes.
Nutrition Info (per serving): 212 calories, 20 g fat.
15
Bun and butter pudding
Prep and cook time: 30 mins to 1 hour
Serves: 6
Ingredients
600ml semi-skimmed milk
568ml double cream
1 vanilla pod
4 medium eggs
170g caster sugar
6 hot cross buns, sliced in half and spread with a knob of butter
3 tablespoons cognac
A handful of dried apricots, chopped
Zest of 1 orange
A little icing sugar
Method
Preheat the oven to 170°C, 325°F, gas mark 3.
For the custard base, bring the milk and cream just to the boil in a saucepan. Cut
the vanilla pod in half, scrape out the seeds and add to the pan. Whisk the eggs
with the sugar until pale, then whisk in the milk and cream mixture, removing the
vanilla pod shell. Dip the hot cross bun halves in the mixture, and then place in
an ovenproof dish. Drizzle over the cognac and sprinkle over the apricots and the
orange zest. Sieve the custard over, and leave it all to soak for at least 15
minutes. Place the dish in a roasting tin, half-fill the tin with hot water, then bake
the pudding for about 45 minutes. When cooked it will have a slight crust on top
but will still be slightly wobbly inside. Dust with the icing sugar and serve.
16
Cannellini Beans and Taste the difference Fougasse
Prep and cook time: Up to 30 mins
Serves: 1-2
Ingredients
½ x 410g can cannellini beans
½ - 1 clove garlic, peeled
A little virgin olive oil
A little white wine vinegar
Small bunch of summer savoury
Few slices of Fougasse
Method
Using a pestle and mortar or a fork, mash a large a large handful of canned
cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and
a splash of white wine vinegar. Mix well with a small bunch of chopped summer
savoury leaves.
Serve with griddled slices of fougasse.
17
Celeriac and Potato Gratin
Prep and cook time: 1 to 2 hours
Serves: 6-8
Ingredients
1kg potatoes
1 large celeriac
1 onion
Sea salt and freshly ground black pepper
2 cloves garlic, peeled and finely chopped
125g Cheddar cheese, to taste
568ml carton double cream
Handful flat leaf parsley, roughly chopped
Method
Preheat the oven 200°C, 400°F, Gas Mark 6.
Peel the potatoes and celeriac and slice as you like but about 1cm thick, finely
slice the onion. Place into an earthenware type-baking dish. Season generously.
Add in the garlic, 3/4 of the cheese and cream. With a spoon or your hand move
everything around to mix all the flavours. Sprinkle over the extra cheese and
chopped parsley and bake in the preheated oven for 40-50 minutes.
I like to keep it in the dish and whack it in the middle of the table and tuck in.
Nutrition Info (per serving): 494 calories, 40 g fat.
Posted By: jglass
May 5 # 4 of 18
18
Chicken Salad
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
1.3kg chicken
1 few black peppercorns and bay leaves
2 x 5ml spoons cumin seeds
Handful of almonds
2 x 15ml spoons whole milk natural yoghurt
3 x 15ml spoons mayonnaise
2 lemons, juiced and zested
1 cucumber, peeled and diced
20g pack of basil, torn
200g bag Fresh ‘n’ Ready continental four-leaf salad
Method
To poach the chicken, place in a large saucepan, cover with water, add the
peppercorns and bay leaves, and bring to a gentle simmer. Poach for around 40
minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the
pan, remove the skin and shred the meat. Dry-fry the cumin and almonds in a hot
pan, and leave to cool. To make the dressing, mix the yoghurt, mayonnaise and
lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and
almonds with the torn basil.
Mix well and serve with the four-leaf salad.
Chef’s
tip:
To cool the chicken quickly, leave at room temperature for 20
minutes, add a handful of ice and put in the fridge.
19
Chocolate Brownies
Prep and cook time: 30 mins to 1 hour
Serves: 12
Ingredients
60g Luxury Continental Belgian dark chocolate, broken into small pieces
3 tablespoons golden syrup
75g lard
2 large organic eggs
200g caster sugar
95g plain flour
1 teaspoon baking powder
Pinch of sea salt
125g shelled walnuts
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Grease a 28x18cm baking tin using butter or lard, then cut a square of
greaseproof paper to fit neatly in the bottom. Melt the chocolate in a small
saucepan with the syrup and lard over a low heat. Whist the eggs and sugar
together in a bowl until light in colour and texture. Add the melted chocolate
mixture, and sieve in the flour, baking powder, salt and walnuts. Stir and fold
together, being careful not to over-mix. Spread evenly into the prepared cake tin
and bake on the middle shelf of the oven for 25-30 minutes or until a crust has
formed. Allow to cool slightly and then cut into squares.
20
Chocolate Fridge Cake
Prep and cook time: Up to 30 mins
Serves: 16
Ingredients
200g digestive biscuits
110g whole pecan nuts, roughly chopped
110g pistachio nuts, peeled
10 glace cherries
150g unsalted butter
1 tablespoon golden syrup
200g Luxury continental Belgian dark chocolate
Method
Break the biscuits into small pieces directly into a large bowl. Add the pecans,
pistachio nuts and cherries, and mix together. Put the rest of the ingredients into
a separate bowl and place over a pan of simmering water until the butter and
chocolate have melted. Combine the biscuit mix with the chocolate mixture. Line
a 30x20cm plastic container with cling film, leaving plenty of extra cling film at the
edges to help turn the cake out later. Pour in the mixture, pressing down hard to
pack nicely, and then fold the cling film over the top. Leave in the fridge for a few
hours to firm up, then turn out and cut into chunky slices.
This cake can be kept in an airtight container for a few days, and it actually
improves in flavour!
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Mix the cocoa powder with 4 tablespoons of boiling water, until smooth. In a
separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs,
flour and baking powder. Mix well and fold in the dates, apricots, nuts and
chocolate pieces. Pour the mixture into the tins. Bake for approximately 20
minutes. Melt the chocolate topping ingredients in a bowl over some lightly
simmering water. Stir until well blended. When the pudding is cooked, remove
from the oven and pour over the chocolate sauce before serving.
Nutrition Info (per serving): 764 calories, 48 g fat.
22
Chocolate and Pear Tart
Prep and cook time: 30 mins to 1 hour
Serves: 4-6
Ingredients
1 pack fresh dessert short crust pastry
125g ground almonds
2 free range eggs
125g butter, softened
95g caster sugar
185g Luxury Continental Belgian dark chocolate, melted
3 conference pears, peeled, cored and quartered
Method
Preheat the oven to 190°C, 375°F, gas mark 5.
Roll out the pastry until 1/2 cm thick and use it to line a 24cm tart tin. Leave in the
freezer to rest for at least 20 minutes, or as long as you can. Bake the pastry for
around 10 minutes in the preheated oven, then remove, set aside, and reduce the
oven temperature to 170°C, 325°F, gas mark 3. Mix your almonds, eggs, butter
and sugar together, and stir in the melted chocolate while still warm. Pour the
mixture evenly into the pastry case. Press the pears into the chocolate and
almond mixture. Bake the tart for 45 minutes until the pastry is golden brown and
the chocolate and almond mixture is firm.
Serve warm with crème fraiche.
23
Posted By: jglass
May 5 # 5 of 18
Christmas Pound Pudding
Prep and cook time: 2 hours +
Serves: 6
Ingredients
500g mixed dried fruit
100g dried dates, chopped
5cm piece preserved ginger or a 5ml spoon dried ginger
125g suet
Zest of 1 orange
125g plain flour
125g sugar
150g breadcrumbs
2 tablespoons brandy
Pinch of salt
1 medium size egg, beaten
150ml milk
Method
Grease a 1.5 litre pudding basin. Mix all the ingredients together except for the
egg and the milk. Add the beaten egg and milk and mix well. Put the mixture into
the basin, cover with aluminium foil or a cloth. Place in a large saucepan with
water halfway up the sides of the basin. Bring the water to the boil, put on a tight
fitting lid and simmer for 3 hours. Check occasionally remembering to carefully top
up with boiling water to stop it going dry.
Nutrition Info (per serving): 734 calories, 21 g fat.
24
Christmas Raspberry Trifle
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
135g pack raspberry jelly
A large Madeira cake
312g can mandarins, drained
2 x 125g punnets raspberries
6 tablespoons amontillado sherry
500g tub fresh custard
200ml double cream
1 tablespoon icing sugar
37g pack Maltesers
Method
First of all, make up the raspberry jelly following the instructions on the pack and
leave to set in the fridge for 2-3 hours or overnight. Select a big glass bowl, or 6
glass tumblers if you want to serve individual trifles. Trim the Madeira cake and
slice into 1cm thick squares or discs that will fit neatly in the bottom of your bowl
or glasses. Put the cake in the base of your bowl, or add 2 pieces to each glass.
Spoon the mandarins over the cake, sprinkle fresh raspberries over the
mandarins, and splash the sherry over the top so that it soaks through the fruit
into the sponge underneath. Now spoon over your custard, covering the fruit, and
gently top with the set jelly, chopped. Lightly whip the double cream with a
tablespoon of icing sugar until it forms soft peaks, but is still floppy, and spoon it
over the jelly.
Just before serving, bash up the bag of Maltesers with a rolling pin and sprinkle
the malty, chocolaty pieces over the top of your trifle.
25
Christmas Trifle
Prep and cook time: Up to 30 mins
Serves: 8
Ingredients
pack of 8 trifle sponges or one Swiss roll, sliced
1 punnet of fresh strawberries
A wine glass of Cointreau
135g pack strawberry jelly
135g pack orange jelly
600mls boiling water
1.2 litres milk
6 tablespoons sugar
2 x 35g sachets of strawberry blancmange
450g can mandarin orange segments
30g custard powder (enough to make 600mls)
284ml carton double cream
A little grated chocolate
Method
On the bottom of a good-sized glass bowl lay out the sliced sponge. Scatter over
the strawberries and drizzle with the Cointreau. Tear up the strawberry jelly
squares, put in a measuring jug and add 300mls of boiling water. Stir until
dissolved, add 300mls of cold water. Pour this over the sponge. Place the bowl in
the fridge and allow the jelly to set. Put a little milk into a separate bowl with 4
tablespoons of sugar and the sachets of blancmange and mix until dissolved.
Bring 600mls of milk to the boil and add to the blancmange mix. Stir and return to
the saucepan, stirring and whisking as you bring it back to the boil. Place the
blancmange back into the bowl and allow to cool back to blood temperature,
whisking occasionally. Pour over the previous layer of jelly. Allow the
blancmange layer to set properly in the fridge before scattering over the drained
mandarins. Make up the orange jelly in the same way as before. Allow it to cool
before pouring over the mandarins. Place back into the fridge and allow it to set.
Once set you can make the custard layer, using the remaining milk, sugar and the
custard powder. Make this up as you did the blancmange, allow to cool and pour
over the orange jelly. Whip up the double cream until you get soft peaks. Spoon
and spread over the custard and grate over the chocolate. How about that?
Nutrition Info (per serving): 606 calories, 23 g fat.
26
Christmas Vegetables
Prep and cook time: 1 to 2 hours
Serves: 6-8
Ingredients
1.5kg King Edward potatoes, peeled
1/2 bulb of garlic, separated into cloves and crushed with the back of a knife
20g pack fresh rosemary, separated into sprigs
Salt and freshly ground black pepper
6 tablespoons good quality olive oil
50g butter
2kg parsnips, peeled
2 tablespoons honey
20g pack fresh thyme, leaves only
1kg chantenay carrots
Zest of 1 orange
Method
Preheat your oven to 220°C, 425°F, gas mark 7.
For the potatoes, cut them in half and parboil for 10 minutes. Drain in a colander
and toss around to scuff up the outside of the spuds. Toss with the garlic cloves,
half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and
30g butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45
minutes until golden.
For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain.
Toss the honey, time, salt and pepper to taste, 10g butter and 2 tablespoons of
oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40
minutes until golden.
For carrots, scrub them, and put them in a pan, cover with cold water and add a
pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the
remaining rosemary and orange zest together to mix. Drain the cooked carrots
and toss the remaining butter. Season to taste and sprinkle with the orange zest
and rosemary before serving.
