Curried roast parsnips with cashews
Pair naturally sweet parsnips with bold Sri Lankan and Indian flavours and a dash of soy sauce. It takes parsnips to a whole new level of deliciousness
Cornish spiced apple compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 5 bramley applespeeled and sliced
- 50g caster sugar
- 1 lemonjuiced
- 150ml apple cider
- pinch of ground nutmeg
- pinch of allspice
- 1 star anise
- 7 Granny Smith applespeeled and diced
- 2 thyme sprigsleaves picked
Nutrition: Per serving
- kcal122
- fat0.7g
- saturates0.2g
- carbs25g
- sugars25g
- fibre2g
- protein0.8g
- salt0.01g
Method
step 1
Cook the bramley apples, sugar, lemon juice, 100ml of the cider and all the spices in a pan over a medium heat, uncovered, for about 8-10 mins until soft. Remove the star anise.
step 2
Blend to a purée, then return to the pan. Add the Granny Smith apples and cook over a low heat for 1 hr until soft but still with a bit of a bite. Will keep chilled for three days. To serve, reheat if chilled and stir through the thyme and remaining cider.
