Looking for ideas and inspiration? Why not try some of our lovely recipes tailored to fit some of our fruit and vegetables? Start by picking a starting ingredient from the menu on the left.
Featured Recipe: - Parmesan coated Parsnips.
2 oz (50g) grated parmesan ( fresh if possible)
1lb ( 450g) parsnips, peeled and cut into smallish chunks
6oz (175g) plain flour
oil and knob of butter
Freshly ground salt and pepper.
Preheat the oven to gas mark 6, 400F or 200C
Combine the flour, parmesan, salt and pepper in a bowl.
Boil the parsnips for 3-4 mins. Drain them then drop a few at a time into the parmesan mixture, move around quickly with tongs so evenly coated. Transfer to a dish. You need to coat them quickly as the mixture will only stick while whilst they are still steaming!.
Cover the bottom of a roasting tin with oil and a knob of butter, heat until hot. Put in the parsnips and baste with the hot oil.
Bake for 20 mins then turn and bake for a further 15-20 mins until crisp and golden.