DETAILS Serves 4Prep: 15 minutesCook: 30 minutes INGREDIENTS 2 parsnips, diced2 carrots, diced1 onion, diced2 tbsp olive oil5cm piece root ginger, grated1 tbsp harissa paste200g pack sliced Cavolo Nero250g pouch super seeds with quinoa & chia200g brown basmati riceJuice 1 lime METHOD Preheat the oven to 200°C, gas mark 6.Place the parsnips, carrot and onion on a large baking tray ...
Alice Zaslavsky says: ‘Sticky date pudding is my go-to winter dessert, and the four-way layering of warming ginger only serves to solidify it as a seasonal stayer. But it’s the addition of parsnip that really makes this a show-stopper. Serve with a syrupy moat of salted caramel, plus cream and ice cream, thanks! Any leftover ...
Gizzi Erskine says: ‘Playing around with root vegetables in a gratin is a great way to really understand them. I’ve replaced the traditional lamb stock and fat with a vegetable stock pumped up with miso and oat cream, which you can buy or make yourself. The flavour of the oat is what I want here, ...
Anita Bean, registered nutritionist, suggests stocking up on some good-for-you seasonal ingredients too. ‘With many of us spending Christmas at home this year, it’s so much easier to control the menu,’ she says. ‘Christmas is a time to enjoy a few treats, of course, but many foods in season at this time of year are ...
DETAILS Serves: 8-10Prep: 20 minsBake: 1 hour 10 mins INGREDIENTS 100g green lentils500ml vegetable stock, or water with 1 tsp vegetable bouillon2 bay leaves50g sunflower seeds50g pumpkin seeds50g sesame seeds2 tbsp sunflower oil1 large red onion, finely sliced3 cloves garlic, finely chopped1 tsp ground ginger½ tsp turmeric1 tbsp tomato purée2 carrots, grated (200g)2 parsnips, grated (200g)100g oatmeal or ...