We received a big vegetables donation from M&S so we went for a “No Waste Menu”!
Spicy roasted parsnip soup
Vegetable stir fry with egg noddle/ rice noodle
Harvest of the day: Coriander
Spicy roasted parsnip soup
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds, plus extra to garnish
- ½ tsp ground turmeric
- ½ tsp mustard seeds
- 1 large onion, cut into 8 chunks
- 2 garlic cloves
- 675g parsnips, diced
- 2 plum tomatoes, quartered
- 1.2l vegetable stock
- 1 tbsp lemon juice
- Heat oven to 220C/fan 200C/gas 7.
- In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
- Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
- Spread over a heavy baking sheet, then roast for 30 mins until tender.
- Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
- Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
- Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup french beans
- 1 cup carrots sliced
- 2 cups broccoli
- 1 cup baby corn
- 1/2 cup water chestnuts
- ¼ cup soy sauce
- 3 garlic cloves minced
- 3 Tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- chopped green onions and sesame seeds for garnish optional
- In a wok or large skillet, add 1 tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
- In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.
For the filling
- 4-5 pears, peeled, cored and sliced
- 1 tbsp soft light brown sugar
- ½ tbsp ground cinnamon
- 1 tbsp plain flour
- 1 free-range egg, beaten, to glaze
- Icing sugar to dust
- Double cream, whipped to soft peaks, to serve
To make the pastry, put the 225g flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs. Add 1 egg, then bring the pastry together with your hands. (If it’s too dry, add a little cold water; if it’s too wet, add a little more flour.) Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and line a large baking sheet with baking paper. Put the pears into the cleaned mixing bowl and toss with the brown sugar, cinnamon and 1 tbsp flour.
Remove the pastry from the fridge and discard the cling film, then roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter). Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, leaving an 8-9cm border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush the pastry with the beaten egg, then bake for 40 minutes or until golden.
Serve warm, dusted with icing sugar, with a blob of whipped cream.