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Fruity Spiced Parcels

Fruity Spiced Parcels

These are lovely little bites to serve either mid morning with a lovely coffee or as an evening treat with a mulled wine!

Makes approx. 32

100g light olive oil
3 tablespoons of dark brown sugar
2 apples
2 pears
2 handfuls of mixed dried fruit or mixed vine fruit
1 tsp ground cinnamon
1/4 tsp ground clove
1 tsp mixed spice
1 pack of vegan filo pastry
Icing sugar for a snowy dusting

Grandma Veida’s Parsnip Bake

A delicious festive family favourite!

Recipe to 4 - 6 as a side dish:

4 parsnips
2 handfuls of freshly grated vegan cheese (there are lots of great ones out there now... others need a little improvement... so try a few, experiment and choose your favourite!) 
A big knob of vegan butter, about 25g
Olive oil
Sea salt
Freshly ground black pepper

Method:

Festive Slaw

This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a boxing day buffet!

Serves 6

1/2 a red cabbage
6 carrots
2 red onions
1 pomegranate
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Sea salt
Freshly ground black pepper

Kelly’s Famous Sprouts

Love them or hate them the humble Brussel is a seasonal must-have.

Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!

 

To make 4 portions:

500g sprouts

2 cloves of garlic, peeled and finely mashed

2 sprigs of rosemary

75g vegan spread or olive oil

Sea salt

Freshly ground black pepper

 

Method:

Crimbo Cabbage

A delicious seasonal addition to the festive feast!

Ingredients:

1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp runny honey
Olive oil
Sea salt
Freshly ground black pepper

Method:

Roasted Parsnip & Cauliflower Soup

There are so many delicious ways to enjoy parsnips! We all love them roasted - it brings out there delicious sweet, nutty flavour! Paired with cauliflower and blitzed until silky smooth, this soup is delightfully creamy and super tasty.   

 

Ingredients:

2 - 3 medium sized parsnips, peeled and roughly chopped

1 cauliflower, broken into florettes

3 cloves of garlic, peeled & crushed with the side of a knife

2 white onions or 4 shallots, peeled & sliced

Roast Cauliflower With Rosemary & Garlic

We love this roast cauli served hot from the oven or slightly cooled and tumbled into a warm salad. Don’t leave behind the lovely crispy rosemary and jammy garlic cloves which are delicious to eat once they’re roasted! 

 

Serves 4 as a side dish:

Ingredients:

1 cauliflower

4 cloves of garlic

2 sprigs of rosemary, leaves only

Olive oil 

Sea salt 

Freshly ground black pepper

 

Method:

Get A Leek Of This!

It's a common misunderstanding that the dark green tops of leeks are only fit for stock or the worse - feeding compost heap (cringe!). No, no, no… not the case! Prep your leeks right and you’ll get more out of them than you could ever imagine!

 

1. Start by trimming off the root tip and the thinnest slither of the tops. These are the only bits you’re not going to cook with!

2. Lay your leek on a chopping board and you’ll see clearly that it naturally splits into 3 parts.

3. Slice your leek according to the following guide: