Honey-roasted parsnips with red onion, panch phoron, chilli, garlic and parsley

Hot, sweet, garlicky and bright with parsley and lemon – the good old parsnip is far more interesting in this company. A real revelation, in fact. The whole winter I’ve been roasting it with honey, red onions and panch phoron. I add the chillies and garlic when the parsnips and onions are nearly done (so that they don’t burn). Sometimes I roast the chillies and garlic only briefly, and sometimes a little longer, depending on how strong I want these flavours to be. I finish off with a sprinkling of parsley, and a squeeze of lemon. Life is always brighter with lemon.

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Chickpeas, cannellini and chorizo soup-stew with chilli, mint and sherry

Chickpea and chorizo soup-stew

Fragrant and clear broth flavoured with sherry and mint and smoky chorizo bathes the chickpeas and cannellini beans. There’s a gentle kick from the chilli, and a freshness from the mint, caramel notes of the sherry. Glorious with buttered sourdough toast, and perhaps a side of kale, this is a perfect winter dish, fragrant and warming. I’ve been making it regularly for over a year now, and now it’s time to share it here.

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Turkish cherries

Turkish cherries, originally uploaded by ~Maninas.

 

A moment in jam

 

Enjoying Sunday.

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