Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish
- 1kg parsnips (around 15cm in length), peeled
- 4 tsp plain flour
- 4 tsp olive or rapeseed oil
- 4 tsp maple syrup
- rosemary sprigs, leaves only, chopped
- flaky sea salt
MethodTo do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
- 1 leg of lamb
- zest and juice 1 lemon and 1 orange
- 4 tbsp olive oil
- 2 tbsp clear honey
- 1 tbsp each of cinnamon, fennel seeds, ground cumin
- 3 garlic cloves, crushed
- Put the lamb into a large food bag with all the juice and marinate overnight.
- The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
- Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
- Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
- 1½ kg pumpkin
- 300ml pot double cream
- 150ml milk
- 3 garlic cloves, crushed
- 2 tsp thyme leaves
- 85g grated Parmesan (or vegetarian alternative)
- Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.
- 3 eating apples, such as Golden Delicious or Pink Lady
- 25g butter
- 85g/3oz pecan halves, halved lengthways
- 175ml maple syrup
- 100g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp golden caster sugar
- 2 large eggs, separated
- 284ml tub buttermilk
- 25g butter, melted, plus extra
- Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
- For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
- Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.