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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Griddled leeks & goat's cheese
Griddled leeks & goat's cheese
A star rating of 4.7 out of 5.3 ratings

A simple but attractive way to serve leeks, in long lengths with crumbled goat's cheese and a drizzle of balsamic, increase the quantities for a great dinner party side dish

Herb-roast chicken
Herb-roast chicken
A star rating of 4.8 out of 5.4 ratings

Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal

Three-hour shoulder of lamb
Three-hour shoulder of lamb
A star rating of 4.9 out of 5.37 ratings

This one-pot roast is simplicity itself - cooking the shoulder slowly means the meat will melt away from the bone

Nutrition: per serving

  • kcal252
  • fat7g
    low
  • saturates1g
  • carbs34g
  • sugars18g
  • fibre15g
  • protein5g
  • salt0.1g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened – the caramelising will give them more flavour.

Recipe from Good Food magazine, February 2016

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.4 ratings

Kim Bambrough

Have made these several times now and are gorgeous, so tasty & easy to make. We always have them with fried salmon, nothing else. Looking forward to it again tonight!

bethanygrotto

A star rating of 5 out of 5.

These are gorgeous! I roasted some carrots in with the parsnips too, so good!!

tim.jordan2@btinternet.com

A star rating of 5 out of 5.

Really quick and easy. Had this with Christmas dinner. Loads of flavour and a bit unusual.

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