400g floury potatoes, such as sebago or dutch cream600g swede, peeled4 tbsp olive oil1 tsp chilli flakes100g flour, plus extra for dusting30g parmesan (or vegetarian alternative), grated, plus extra to serve100g buttersmall pack sage leaves pickedHeat oven to 220C/200C fan/gas...
Slow Cooked Red Wine & Root Vegetable Shepard’s Pie250 ml Red wine500 ml Veg Stock900 g Potato150 g Puy Lentils2 Medium Parsnips4 Medium Carrot1 Small Swede2 Medium Onion3 Cloves Garlic1 Bag Bouquet Garni1 Bay Leaf1 Tablespoon Tomato Paste4 Tablespoons Olive...
200 g Pearl Barley1 Medium Swede3 Cloves Garlic1 Medium Fennel200 g Winter Greens (kale, green cabbage, savoy, etc.)2 Tablespoons Olive Oil2 Tablespoon Balsamic VinegarCover the barley with water and simmer in a pan over a low heat for around 45...
160g sliced curly kale1 swede, peeled and sliced1 tsp olive oil1 onion, thinly sliced2 garlic cloves, crushed2 rosemary sprigs, leaves only, chopped4 thyme sprigs, leaves only, chopped3 free range eggs150ml semi-skimmed milk50ml single cream60g mature lighter cheese, grated200g mixed leaf...
225g each carrot, swede and potato, peeled and cut into chunks 25g butter Boil the vegetables for 20 minutes until tender. Drain, then transfer to a food processor. Add the butter, season well, then whizz to a purée. Return the...
100g unsalted butter, chilled150g plain flour, sifted1 heaped tsp flaked sea salt100g cheddar, grated75g almonds, hazelnuts or walnuts, chopped300g pumpkin (peeled weight)300g swede (peeled weight)300g butternut squash (peeled weight)2 tbsp olive oil1 medium onion, chopped¼ tsp freshly grated nutmeg2 fresh...
