A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
- 1 medium swede (about 600g), peeled and cut into chunks
- 500g parsnips, peeled and cut into chunks
- 25g butter, plus a little extra
- 4 tbsp golden syrup
- 200g fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 tbsp olive oil
- 2 thyme sprigs, leaves stripped
MethodBoil 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.
- 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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 300ml single cream (or double cream for a really creamy texture)
- 1 garlic clove, peeled
- 2 sprigs thyme or rosemary
- 250g bag frozen spinach
- freshly grated nutmeg
- butter, for greasing
- 850g sweet potatoes, peeled and thinly sliced (about 3mm thick)
- 25g grated hard cheese, such as cheddar, Parmesan or veggie alternative
- 2 lamb chops
- few sprigs thyme or rosemary
- 1 tsp olive oil per portion
- 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.
- 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.
- 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.
- 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.