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 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