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Ham Bone Stock
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Cheesy Vegetable Bake
A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.
Potato, Parsnip and Stilton Soup
Sauté vegetables with thyme, simmer in stock until tender, blend with Stilton and yogurt, then finish with a splash milk.
Root Vegetable Gratin
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
Char-Grilled Steak with Roast Parsnip, Sauté Potatoes and Mayonnaise
Blanch and roast parsnips, griddle seasoned potatoes and steak, then serve with a homemade mustard-infused egg yolk mayonnaise.
Parsnip Crisps
Thinly sliced parsnips deep fried in batches until golden, drained, and seasoned with salt for a crispy snack.
Beef Stew with Light Herby Dumplings
A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.
Soy-Braised Duck with Greens and a Parsnip and Turmeric Purée
Pan-seared duck breasts served with a spiced parsnip coconut purée and sautéed spring greens in a rich soy reduction.
Slow-Roast Lamb Leg with Borlotti Beans and Smoked Garlic
Slow-roasted leg of lamb with root vegetables, borlotti beans, and smoked garlic, topped with crispy parsnip strips and chutney.
Vegetable Crisps
Thinly slice root vegetables using a mandolin, deep-fry until browned and crispy, then season with salt for a healthy snack.
Oisin Venison with Honey Roasted Root Vegetables
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Red Lentil Soup
A hearty, healthy, and low-fat vegetarian soup featuring red lentils, coconut milk, and aromatic spices for a comforting winter meal.
Roast Cod with Lemon Beurre Blanc and Winter Ratatouille
Roasted cod fillets served on a medley of diced winter root vegetables with a rich, tangy lemon butter sauce.
Honey-Roast Parsnips
Golden-brown parsnips pan-fried in butter, drizzled with honey and brown sugar, then roasted until tender.
Venison with Sweet and Sour Parsnips, Pear and Curly Kale
Succulent poached and seared venison loins served with glazed parsnip ribbons, wilted kale, fresh pear, and rich red wine gravy.
Chargrilled Gammon with Parsnip, Potato and Bacon Rösti, Poached Egg and Mustard Hollandaise
A warming brunch featuring crispy root vegetable rösti topped with chargrilled gammon, poached eggs, and a creamy mustard hollandaise sauce.
Creamy Curried Parsnip Soup with Red Pepper and Stilton Bruschetta
A velvety spiced parsnip soup served with grilled ciabatta topped with sweet peppers, onions, and melted Stilton cheese.
Curried Roast Parsnip Soup with Vegetable Chips
Roasted parsnips blended with curry spices and cream, served with homemade crispy vegetable chips and zesty whipped cream.
Hot Paper Bag Sandwiches of Pastrami, Fontina and Pickled Cucumber
Toasted sourdough layered with pastrami, fontina, and homemade pickled cucumber, baked in parchment and served with root vegetable crisps.
Lavender, Garlic and Honey Roast Loin of Lamb with Mint Sauce
Succulent roasted lamb loins infused with lavender, garlic, and anchovies, served with honey-glazed vegetables and a fresh mint sauce.
Parsnip-Stuffed Roast Saddle of Lamb with Fondant Potatoes, Roast Beetroot and Red Wine Sauce
Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.
Rib-Eye Steak with a Parsnip and Potato Rosti, Wild Mushroom Sauce and Parsnip Crisps
An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.
Roast Pheasant with Chestnut Mash and Honeyed Parsnips
Roast pheasant breasts served with a rich red wine sauce, roasted chestnut potato mash, and honey-glazed parsnips.
Roasted Guinea Fowl with Parsnip Purée, Blackberry Sauce and Cobnuts
Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.
Roasted Quail with Parsnip Purée, Pomegranate and Parsnip Chips
Roasted quail served with smooth parsnip purée, crispy parsnip chips, and fresh pomegranate seeds for a gourmet finish.
Curried Parsnip Chips with Potato Rosti
Deep-fry curry-dusted parsnip wedges until crisp and serve alongside a golden-brown grated potato rosti pan-fried in butter.
Maple and Chilli Roasted Parsnips
Parsnips blanched then roasted with olive oil, maple syrup, and chilli flakes until golden brown and tender.
Jenny's Mulligatawny Soup
A comforting lamb and vegetable soup thickened with rice, flavoured with mild curry paste and finished with fresh coriander.
Confit Duck with Parsnip Purée
Flavorful duck legs cured in aromatic spices, slow-cooked in fat until tender, and served with a smooth parsnip and apple purée.
Walnut and Winter Vegetables Salad
Roasted winter vegetables served over a rich walnut paste and drizzled with a creamy, zesty horseradish dressing.
Bulgur Wheat Salad with Beetroot, Honey and Goats' Cheese
A luxurious vegetarian salad featuring honey-roasted root vegetables, bulgur wheat, earthy beetroot, and creamy goats' cheese served with flatbreads.
Butternut Squash and Root Veg Hotpot
A filling, slow-cooked vegetarian stew featuring root vegetables, butternut squash, and light, buttery dumplings for a warming family meal.
Somerset Chicken Casserole with Sage Dumplings
A slow-cooked chicken casserole featuring seasonal vegetables and cider, topped with light, fluffy sage-infused dumplings.
Pan-Fried John Dory with Pickled Chestnut Mushrooms, Caramelised Apple and Parsnip Purée
Pan-fried John Dory fillets served with vibrant parsnip purée, crunchy parsnip slaw, pickled mushrooms, and sweet caramelised apples.
Parsnip and Potato Rosti
Grated parsnip and potato are squeezed dry, seasoned, and fried in butter until golden-brown and garnished with fresh parsley.
Spicy Parsnip Soup with Bacon Croutons
A comforting parsnip and potato soup infused with curry spices, topped with crispy bacon lardons and golden ciabatta croutons.
Hot Hot Roots with Fresh Mango and Coconut Relish
A spicy root vegetable stew packed with flavor, served with a sweet and fiery mango and coconut relish.
Crispy Root Vegetable Skewers
Thinly sliced parsnips, sweet potatoes, celeriac, and potatoes are threaded onto skewers then deep-fried until golden and crispy.
Baked Lamb with Herbs and Peppers
Slow-baked lamb shoulder stuffed with herb paste and roasted peppers, served with seasoned root vegetables and a red wine gravy.
Beef with Ale and Gratin Dauphinoise
A hearty dish of sautéed beef cubes simmered in ale, served alongside creamy, oven-baked potato gratin.
Curried Parsnip Soup
Sauté onions and parsnips in butter, simmer with stock, blend with curry powder, cream, and cheese for a smooth soup.
Spiced Pork Loin with Black Pudding Sauce, Asparagus, and Spiced January King Cabbage
Pork loin marinated in citrus and spices, pressure-cooked until tender, then served with crushed parsnips, asparagus, and savory cabbage.
Vegetarian Lancashire Hotpot
Vegetables and pearl barley simmered in stock, topped with sliced potatoes and baked until golden and bubbling.
Hearty Party Hotpot
A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.
Lamb and Barley Hotpot
A slow-cooked lamb and barley stew with root vegetables, seasoned with thyme and parsley, then reheated for maximum flavor.
Winter Lamb Hotpot
A lighter traditional hotpot with browned lamb chops, parsnips, onions, and potatoes slow-cooked in a shallow ovenproof pan.
Roast Honeyed Parsnip Wedges
Naturally sweet parsnips blanched in milk, roasted until crisp, and glazed with honey for a delicious side dish.
Mince with Parsnip and Potato Mash
Savoury minced beef topped with a creamy parsnip and potato mash, served with fresh peas and parsley garnish.
Spicy Burger with Roast Parsnips
Seasoned beef patties pan-seared then oven-baked, served alongside golden roasted parsnips seasoned with salt and pepper.
Stuffed Tomatoes with Fried Parsnip and Potato Skins
Flavorful spiced minced beef stuffed into tomatoes, served alongside crispy deep-fried parsnip and potato skin peelings.
Parsnip, Apple and Raisin Mini-Muffins
Whisk flours and spices, mix with wet ingredients including parsnip and apple, bake, then pipe with honey cream cheese frosting.
Winter Vegetable Salad
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
Grilled Lamb Chop with Curried Parsnip Batons, Parsnip Crisps and Thyme Oil
Pan-grilled lamb chop served alongside creamy curried parsnips, crunchy parsnip crisps, and a fragrant infused thyme oil drizzle.
Smoked Chicken Mulligatawny Soup
A fragrant, hearty soup made with smoked chicken, root vegetables, basmati rice, and curry paste, finished with soured cream.
Roast Loin of Yellow Fin Tuna with Parsnip and a Shallot and Black Pepper Sauce
Roast tuna loins served with smooth parsnip purée, crispy parsnip chips, and a rich red wine and shallot reduction.
Creamy Parsnip and Apple Soup
A smooth, vegetarian soup combining sweet parsnips and tangy Bramley apples, simmered in stock and finished with creamy milk.
Marsala Lamb Chops with Smothered Onions and Fried Kidneys
Earthy lamb chops and kidneys cooked in Marsala wine, served with a velvety three-root vegetable mash and crispy sage.
Pot-Roast Hogget With Barley
Slow-cooked hogget leg pot-roasted with root vegetables, pearl barley, cider, and fresh herbs until tender and flavoursome.
Winter Vegetable Soup
A hearty soup featuring root vegetables, chorizo, and Puy lentils simmered in a smoky tomato broth with leafy greens.