Carrots in Parchment

Cooking carrots in parchment gives you the most gorgeous texture. The marriage of roasting and steaming concentrates the sweetness in the carrot while keeping the veg from getting too soft. Plus, the act of ripping open the parchment envelope adds a touch of drama otherwise missing from a standard pot of boiled carrots. Use someContinue reading “Carrots in Parchment”

Vegetable & Noodle Salad with Cashew Satay Sauce

This is a really quick, easy and satisfying salad. Perfect for lunch or dinner, it’s a veg-packed weekday wonder. Feeds 2 Ingredients 1/2 cup cashews  1/4 green cabbage, core removed and cabbage thinly sliced 2 nests medium egg noodles  1 small head broccoli (1/2 if large), cut into florets 1 red pepper, de-seeded and slicedContinue reading “Vegetable & Noodle Salad with Cashew Satay Sauce”

Roasted Brussels Sprouts

If you think you don’t like Brussels sprouts, you are definitely wrong. Roasting Brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert. To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut theContinue reading “Roasted Brussels Sprouts”

Parsnip Crisps

A festive snack that will get people talking. Larger parsnips are better for this than thinner ones, as you’re going for as much surface area as possible with your peelings. Feeds 2 – 4 as a nibble Ingredients 1 large parsnip 1 tsp garam masala spice mix 1 – 2 tsp olive oil Salt andContinue reading “Parsnip Crisps”

Balsamic Beets

An ideal accompaniment to roast beef, salmon or a simple roast chicken. Serves 2 Ingredients 2 – 3 beetroot 1 tbsp olive oil Salt and pepper 2 – 3 tbsp balsamic vinegar Aluminum foil Method: Preheat the oven to 200C / 400F. Peel the beetroot and cut into 1 inch chunks. Transfer the beetroot chunksContinue reading “Balsamic Beets”