Chop onions, celery and garlic saute in olive oil. Add bush tomato, crushed tomatoes, stock, bay leaves and tomato paste. Simmer for 20 minutes, stirring occasionally to avoid sticking. Season well to ...

The parsnip, or Pastinaca sativa, was considered a luxury by aristocratic Ancient Romans, who served parsnips with honey to enhance their sweetness. It's thought that Tiberius may have acquired his ...

To make the mash, cut the parsnips into small ¼ inch cubes. Melt the butter and oil in a large pan on a medium heat. Add the parsnip and stir to coat all of the pieces with butter. Cook for 8-10 ...

In Dutch oven or large saucepan, heat oil over medium heat. Add chicken and cook until lightly browned, about five minutes. Remove to plate. Add onions, garlic and mushrooms to pan; cook until ...

Peel parsnip and garlic and cook until tender. Drain and mash with melted butter, keep warm. Heat fry pan and add oil. Gently add Medallions, not over filling the fry pan, and colour on both sides.

The shepherd in this story tended his charges until they grew fat and had lived long lives. Never mind lamb, a Shepherd’s Pie enters a new realm when the meat in it is mutton, rich and flavoursome.

Crostini with Triple Crème Cheese, Roasted Grapes and Walnut & Crostini with Prawn, Roast Tomato, Chilli and Horseradish Mince Pies with Streusel Topping and Orange Cream Christmas Vegetables Pear and ...

In my recent article on food trends, root vegetables were predicted to be an item chefs and home cooks would be using in more inventive ways. The humble and unglamorous parsnip is a root vegetable, ...

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Beef sausage stroganoff with parsnip mash 500g beef sausages 1 tablespoon oil 2 onions, finely sliced 1 clove garlic, minced 25g butter 250g sliced mushrooms 1 tablespoon tomato puree 2 tablespoons ...