Serves 6 Ingredients 400 g ( 14 oz) potatoes, peeled and cut into chunks 400 g (14 oz) parsnips, peeled and cut into chunks 600 ml (1 pt) full fat milk 6 garlic cloves, unpeeled 60 g (2 oz) butter Method 1. Put the potatoes and parsnips in a pan, pour over the milk. Season and add the garlic cloves. Almost bring to the boil and simmer for 15 minutes. 2. Drain the potatoes and parsnips, reserving the milk. Return to the pan. Keep the heat on gently to dry out the potatoes for
Serves 6 Ingredients 1.5 kg (3lb) pork belly, fat scored several times with a sharp knife abd cut into 4 2 tbsp sea salt 2 red onions, thickly sliced 1 butternut squash, peeled, seeds removed and cut into chunks 3 tbsp olive oil 3 cox's apples, quartered and cored 500 ml (16 fl oz) cider Small bunch of sage leaves Method 1. Preheat oven to 240C or gas mark 9. Rub the pork's skin liberally with sea salt. 2. Spread the onion and butternut squash in a large roasting tin and driz
Serves 6 Ingredients 1 tbsp Olive Oil 1 tbsp Mustard Seeds 1 Savoy Cabbage, sliced 2 tbsp White Wine Vinegar Method 1. Heat the oil in the pan. Cook the mustard seeds until they are fragrant and starting to pop. 2. Add the cabbage and stir to mix with the seeds, then cook for 5 mins until tender. 3. Pour in the white wine vinegar. Cook for 2 minutes then season generously. Copyright Woman's Weekly #Sidedish #vegetarian
Use whatever vegetables you have to hand or in the store. This is a healthy and substantial meal in itself. You could prepare it, pop it in the oven before going for a walk or a spot of gardening, all it will need on your return is the top browning off. Serves 4 Ingredients 2 Onions, sliced 4 Carrots, sliced 2 Parsnips, sliced 3 Small Turnips, sliced ½ Celeriac, cut into matchsticks 2 Leeks, thinly sliced 1 Garlic Clove, chopped 30ml. (2 tbsp) chopped fresh mixed Herbs (Par
Serves 4 Ingredients 50g/ 2oz butter 1 large onion, sliced 8 sausages 150 ml/ ¼ pint red wine 1 vegetable or chicken stock cube, dissolved in 300 ml/ ½ pint hot water 1 teaspoon Italian dried herbs 10g porcini mushrooms 900g/ 2lb potatoes 2 garlic cloves, crushed 4 – 5 tablespoons milk 3 tablespoons parsley, chopped Salt and freshly ground black pepper Method 1. Melt half the butter in a large frying pan and add the onion. Cook over a low heat for about 10 minutes until golde
Winter Pot Roast Serves 6 Ingredients 1.3 kg (3lb) lean brisket or silverside joint Salt ½ tsp cayenne powder 2 tbsp sunflower oil 55g (2oz) streaky bacon, cut into cubes (or pancetta cubes) 2 garlic cloves, peeled and finely chopped 2onions, peeled and chopped 2 large carrots, peeled and roughly chopped 1 small celeriac, peeled and cubed 300ml (½ pt.) good, hot beef stock 1 x 400g (14oz) can chopped tomatoes 2 bay leaves 2 tbsp freshly chopped flat-leaf parsley Method Place
Savoury Pumpkin Serves 4 1 kg (2lb) Pumpkin. 2 – 3 tbsp. Olive oil. 1 tsp. Balsamic vinegar or Red wine vinegar. 3 Garlic cloves, crushed. ½ tsp. Chopped fresh thyme. ½ tsp. Paprika. Salt & black pepper. Fresh thyme to garnish. Cut the flesh of the pumpkin into large chunks & arrange on a baking tray. 2. Combine the olive oil, vinegar, garlic, thyme, paprika, salt & pepper to taste & pour over the pumpkin. 3. Bake in a preheated oven at 190 C (375) F, Gas 5 for 15 to 20 min
Serves 6 Ingredients: ½ red cabbage, shredded 1 cooking apple, peeled, cored and sliced 1 red onion peeled and sliced 3 tbsp raspberry or red wine vinegar 2 tbsp Demerara sugar 75 g/ 3 oz sultanas Salt and freshly ground pepper 1.5 kg/ 3lb boneless pork shoulder, trimmed Method: 1. Preheat oven to 180C/ 350F/Gas 4. Place the cabbage, apple, onion, vinegar, sugar and sultanas in a deep lidded casserole dish. Season and mix well. 2. Wash the pork and pat dry. Season all over.