38. Roasted Carrots and Parsnips with Herbs p.529

38. Roasted Carrots and Parsnips with Herbs p.529

the recipe
I nip, you nip, we all nip for parsnips!
I love them mashed, boiled, grilled, broiled, sauteed, and particularly roasted. They behave almost exactly like carrots, they look like carrots, they taste quite a bit like carrots, and yet… the carrot is a superstar of the vegetable world, and the poor parsnip is drinking alone [...]

11 May 2007 | The Book, Vegetables | 2 Comments
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21. Olive and Eggplant Spread p.11

21. Olive and Eggplant Spread p.11

the recipe
This was a great appetizer, it’s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they’re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that’s not the most inviting. The olives helped it turn a delightful shade of purple with a nice lustre. [...]

1 April 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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13. Toasted Walnut, Roasted Red Pepper, and Cumin Spread p.12

13. Toasted Walnut, Roasted Red Pepper, and Cumin Spread p.12

the recipe
This was an absolute winner. Easy, cheap, packed with flavour, unusual, brightly coloured, exploding with garlic, what’s not to love? I’ve made this twice and I’m sure a third time is not too far away. There are flavours pulling in all sorts of directions here, sweet roasted red peppers and molasses, earthy cumin and [...]

19 March 2007 | Hors D'Oeuvres & First Courses, The Book | 4 Comments
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