Apple & feta salad
Combine apples, mixed leaves and feta to make this versatile salad with lemon, olive oil and honey dressing – you could also sprinkle over some pul biber, if you like
Parsnip & pancetta upside-down tart
Serves 6 - 8
Easy
Prep:
Cook:
Use leftover parsnips to make this fabulous tart made with pancetta, red onions and pecans on a bed of puff pastry. It's great to serve a crowd
Skip to ingredients
- 500g parsnipsunpeeled, cut into 1cm thick coins
- 2 red onionsthickly sliced
- 3 tbsp olive oil
- 80g pancettacut into small pieces
- 10 sage leaves
- 30g buttercubed
- 1 tbsp honey
- 1 tsp sherry vinegar
- 25g pecansor hazelnuts
- 320g sheet of ready-rolled puff pastry
- 1 eggbeaten or 1 tbsp milk
Nutrition: Per serving (8)
- kcal350
- fat24g
- saturates9g
- carbs24g
- sugars7g
- fibre5g
- protein7g
- salt0.74g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Tip the parsnips and red onions into a 30 x 20cm roasting tin and drizzle over 2 tbsp of the oil. Season well and toss to combine. Roast for 30 mins until just tender, stirring halfway through.
step 2
Meanwhile, heat the remaining olive oil in a small frying pan over a medium-high heat. Fry the pancetta for 4-6 mins until crispy and remove to a plate lined with kitchen paper using a slotted spoon. Add the sage to the oil and fry for 1-2 mins, each side. Remove to the plate with the pancetta. Set aside.
step 3
Add the butter to the frying pan and once foaming, whisk in the honey and sherry vinegar. Remove the roasting tin from the oven and stir the veg. Increase the oven temperature to 220C/200C fan/gas 7. Scatter most of the pancetta and pecans over the veg, reserving some for garnish, then drizzle over the butter mixture. Lay the puff pastry over, tucking in at the edges. Brush with the egg or milk and bake for 20-25 mins until golden.
step 4
Leave to cool for 5 mins before running a spatula around the pastry to ensure that it isn’t stuck to the tin. Carefully invert the roasting tin onto a serving board or plate. Bang on the bottom of the tin a few times, then lift away the roasting tin. Serve hot and scatter over the crispy sage leaves and the remaining pancetta and pecans to serve.
