•
Cut parsnips into halves or quarters length ways
then boil for 5 minutes. Drain.
• Warm the oil in a roasting tin, then add
parsnips, shaking into the oil.
• Remove from oven and brush on the honey
then the mustard and return to the oven for 10
minutes.
Oven-Baked
Mediterranean Potatoes
You
will need:
Quantity needed of small baking potatoes, Wild
Rocket pesto, Full flavoured hard cheese.
Instructions
•
Bake the potatoes in the oven until tender -
do not microwave as the skins need to be firm
and slightly crispy.
• Halve the potatoes and scoop flesh into
a bowl and mix gently with pesto (about 4 tbsps
per 6 potatoes) then refill potato shells.
• Cut a thick slice of your chosen cheese,
we like Red Leicester or Taleggio, and place
onto each potato.
• Return to oven until cheese is bubbling.
Serve from oven.
Banana
Flambé
You
will need:
1oz (25g) Butter
2 Large Bananas (sliced)
1oz(25g) Light Muscovado Sugar
2tbspn Dark Rum
Crème Fraiche to serve
Handful of flaked almonds
Instructions
•
Melt the butter in a large frying pan on a low
heat. Add the thickly sliced bananas and cook
for about 2 minutes turning once. Tip in the
sugar and stir until caramelised.
• Add the rum and heat until bubbling.
• If you're confident, ignite with a taper
carefully to flambé.
• When flame subsides, serve with crème
fraiche and flaked almonds.
Fruity
Tiramisu
You
will need:
14oz (400g) Mascarpone cheese
2 tbsps Caster Sugar
6 tbsps White Rum
1lb (500g) Strawberries (quartered)
200g Ready to serve custard
3 tbsps Whipped cream
10 Amoretti biscuits (crushed)
7 fl oz (200ml) Apple juice
25 Sponge fingers
Sprinkling of flaked almonds.
Instructions
•
Soften the mascarpone in a bowl with the caster
sugar. Add the custard and rum and mix well.
• Mix in the whipped cream and approx.
¼ of the strawberries and ½ of the Amoretti
biscuits.
• Dip some of the sponge fingers into the
apple juice then layer into your chosen serving
dish.
• Arrange a layer of strawberries and then
some mascarpone mixture over the sponge fingers.
• Continue to layer with the dipped sponge
fingers, strawberries and mascarpone mixture
until finished, reserving some strawberries.
• To decorate use the remaining Amoretti
biscuits and reserved strawberries and sprinkle
with flaked almonds.
• Chill for around 5-6 hours before serving.
