Delicious UK - (12)December 2020

deliciousmagazine.co.uk 69

make it special.

Roast carrots and parsnips

with hazelnut dukkah

SERVES 6. HANDS-ON TIME 10 MIN,

OVEN TIME 40-50 MIN

MAKE

AHEAD

Roast the root veg on their own

up to a day ahead, then reheat

in a hot oven, toss with the

dukkah ingredients and finish cooking.

Tr im 500g each carrots and parsnips,

then halve lengthways and put in a large

baking tray. Toss with 2 tbsp olive oil

and roast at 200°C/180°C fan/gas 6 for

35-40 minutes until cooked and golden.

For the dukkah, combine 30g roughly

chopped hazelnuts and 2 tsp each

crushed coriander seeds and sesame

seeds. Remove the veg from the oven

and toss with a few fresh thyme sprigs,

2 tbsp maple syrup and the dukkah.

Return to the oven for 5-10 minutes

until golden and lightly charred.

PER SERVING 190kcals, 9.4g fat (1.2g

saturated), 3.5g protein, 18.2g carbs

(12.1g sugars), 0.1g salt, 7.8g fibre

Miso ginger coleslaw

SERVES 6. HANDS-ON TIME 15 MIN

MAKE

AHEAD

This will keep covered in the

fridge for up to 2 days. Give it

a goodmixbeforeserving.

FOOD

TEAM’S

TIP

This refreshingly zingy

coleslaw is great with the

roast ham on p52.

Put 3 tbsp white miso paste in a large

mixing bowl. Grate over a 4-5cm piece

fresh ginger and season. Stir in

150g natural yogurt and 100g good

mayonnaise until combined. Toss

with 1 small shredded white cabbage

(about 800g), 1 small finely sliced red

onion, most of a finely sliced spring

onion and a handful of chopped fresh

coriander. Transfertoa servingbowl,

thensprinkleovertheremaining

springonion,a smallhandfuloffresh

corianderandblackandwhitesesame

seedstoserve.

PERSERVING199kcals,13.9gfat(1.5g

saturated),4.9gprotein,10.8gcarbs

(9.9gsugars),1gsalt,5.6gfibre

TREND

Middl e

Eastern vibe

TREND
Miso in
eve rythi n g