700g Parsnips (washed, topped & tailed)
25g Butter
Salt & Pepper
2 tbsp maple syrup
3 tbsp toasted sesame seeds
 
Top, tail and cut & Par-boil parsnips for 2 minutes
Add the butter & maple syrup to the parsnips
Transfer to a roasting tray and place in 200C oven for 25-30 minutes
Remove from oven and sprinkle with sesame seeds and serve

Chop onion and sweat in oil for 10 minutes
Add chopped carrots & parsnips, stock and bay leafs, bring to the boil and simmer for 30 minutes
Cool for 15 minutes
Add to a food processor and blitz until soup is smooth
Stir in yoghurt, cumin and a pinch of black pepper

400g grated carrots
400g self raising flour (Sifted)
1 tsb ground cinnamon
1 lemon (juice & zest)
200mls oil
200g soft brown sugar
 
Icing
75g softened butter
75g cream cheese
150g icing sugar
1 tsb vanilla extract
Mix together

Grate carrot and add all other ingredients to bowl
Place in greased cake tin
Bake at 180 for 40-45 mins/cool
smooth icing paste to top of cake

300g Mini Carrots
1litre water
50g sugar
1 tsb salt

Bring water to the boil and add carrots, simmer for 10-15 mins until carrots are cooked
transfer carrots to a bowl
Add butter and allow to melt  
Finish with chives

Add shavings of cooked red beet
and carrot to a bed of salad leaves.

Add a vinaigrette dressing and mix.