1、Swede & parsnip bake

A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead

Swede & parsnip bake recipe

Ingredients

Method

Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.
  • To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.

  • https://www.truecookbook.com/recipe/swede-parsnip-bake-6767/

    2、Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

    Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead
    Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) recipe

    Ingredients

    • 2 garlic cloves, crushed
    • 6 tbsp olive oil
    • 2 x 400g cans chopped tomatoes
    • 2 tbsp tomato purée
    • 4 aubergines, cut into long, 5mm thick slices
    • 85g Parmesan (or vegetarian alternative), freshly grated
    • 20g pack basil, leaves torn
    • 1 egg, beaten

    Method

    1. Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
    2. Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
    3. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

    3、Tomato & chickpea bake

    A satisfying veggie meal which contains 4 of your 5-a-day in one go
    Tomato & chickpea bake recipe

    Ingredients

    • 1 aubergine, cut into cubes
    • 1 onion, chopped
    • 2 tbsp olive oil, plus a little extra for brushing
    • 1 garlic clove, finely chopped
    • 400g can chopped tomatoes
    • 2 tsp dried oregano
    • 200g cherry tomato, halved
    • 400g can chickpea, rinsed and drained
    • 4 slices white baguette
    • 3 tbsp grated vegetarian Parmesan style cheese
    • handful basil, to serve

    Method

    1. Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, ½ can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.
    2. Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.

    4、Sweet potato & spinach bake

    If you're after some substantial comfort food on a budget then this vegetarian bake is just the thing. Add lamb chops for the meat eaters
    Sweet potato & spinach bake recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.
    2. Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.
    3. Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.
    4. Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.

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