Anchovy recipes

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

15 minutes

Chilli recipes

Prawn-and-pineapple coconut curry

25 minutes

Cheat recipes

Indian chicken roasted in atchar

1 1⁄2 hours

Egg recipes

Millet risotto with celery leaf pesto

30 minutes

Chickpea recipes

Cape Malay chicken biryani casserole

1 3⁄4 hours

Beef recipes

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

Battered and

Crispy parsnips with maple syrup and Parmesan

10 minutes

Crispy parsnips with maple syrup and Parmesan

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

Oil, for deep-frying
500 g parsnips, quartered lengthways
2 T maple syrup
50 g Parmesan, finely grated
Maldon salt, to taste
6 sage sprigs, deep-fried, to garnish

Method

Heat the oil in a deep saucepan. Fry the parsnips until soft on the inside and crispy on the outside. Drain on kitchen paper.

Toss with the maple syrup and Parmesan. Season and garnish with deep-fried sage.

Cook's note: If you’ve only ever had parsnips boiled and mashed (and there’s nothing wrong with that), you might want to upgrade your repertoire. Add a little variation to the usual playlist and fry them like potato chips. Maple syrup and Parmesan provide the perfect sweet-savoury foil to their earthy flavour.

Discover more winter veg recipes here.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Tenderstem broccoli, avocado and bacon dressed with warm anchovy butter

Prawn-and-pineapple coconut curry

Chicken “cordon bleu”

Dhal-and-cauliflower curry

Indian chicken roasted in atchar

Mujadara

Millet risotto with celery leaf pesto

Hurried hummus

Baby marrow lasagne

Cape Malay chicken biryani casserole

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Crispy parsnips with maple syrup and Parmesan

Crispy parsnips with maple syrup and Parmesan

Ingredients

Method