Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Parsnip, Carrot and Cheese Cakes

By: Laurence Guy

This is such a simple idea that can be adapted to include all manner of root veg and greens. They are great served as a light lunch with some of our green tomato chutney which is now available to buy online.

  • Start by washing and dicing the carrots and parsnips before boiling in lightly salted water until tender.
  • Drain and season with salt, pepper and a few grates of fresh nutmeg before coarsely mashing.
  • Grate the cheese and mix well
  • Heat up a little oil and butter in a frying pan and place a serving plate in the oven to warm
  • Form the mashed veg into little patties before dusting with flour and frying on both sides until golden brown.
  • Place on the hot serving dish in the oven while you fry the rest of the cakes.

Ingredients

  • 400g carrots
  • 600g parsnips
  • nutmeg
  • 100g hard cheese like Chedder or Caerphilly
  • flour for dusting

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