Ingredient: fresh parsley

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Cinnamon & Ginger Stuffed Apples for Pork, Poultry or Game

This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.  When I make traditional applesauce (whether silky smooth or chunky) I favour it slightly tart, to off-set the sweeter roast meats. I tend to use Cox’s apples as...

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Vichy (Glazed) Carrots

Vichy carrots are a French classic and this way of cooking carrots is simple, quick and absolutely delicious!   The carrots are cooked with sugar, water, lemon juice and butter until they are just tender and the melted sugar forms a buttery glaze.  Just take a little care to avoid overcooking...