Hasselback parsnips with orange & maple syrup

Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.

2 Heat the butter in the frying pan until foaming, and cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 178 kcals • fat 12g • saturates 5g

• carbs 7g • sugars 3g • ibre 5g • protein 8g • salt 0.8g

SERVES 4 PREP 10 mins COOK 35 mins EASY

V

4 parsnips, peeled and cut in

half lengthways

2 tsp olive oil orange, juiced

1 tbsp red wine vinegar

2 tsp maple syrup

4 thyme sprigs, leaves picked

1 Heat the oven to 180C/160C fan/ gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins. 2 Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

GOOD TO KNOW vegan • low fat • folate • ibre •

1 of 5-a-day • gluten free

PER SERVING 138 kcals • fat 3g • saturates 1g • carbs 21g • sugars 11g • ibre 7g • protein 3g • salt 0.04g

Heat the oven to 200C/180C fan/ gas 6. Tip the cream, milk, garlic and thyme into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 15 mins. Strain, discarding the garlic and thyme. Grate in some nutmeg and season to taste.

2 Toss the leek, sprouts and carrot together in a bowl. Arrange half the potatoes in the bottom of a medium baking dish, overlapping the slices. Top with the veg mixture and half the cream mixture, then arrange the remaining potatoes on top. Pour over the remaining cream mixture, then scatter over the cheese. Bake for 50 mins-1 hr, covering with foil if it starts to brown too quickly. Leave to rest for 10 mins before serving.

GOOD TO KNOW calcium • vit c •

1 of 5-a-day • gluten free

PER SERVING 616 kcals • fat 50g • saturates 31g • carbs 26g • sugars 9g • ibre 7g • protein 12g • salt 0.4g