HONEY ROAST PARSNIPS

2 large parsnips
1tbsp sunflower oil
1tbsp honey
Serves 2 but can easily be multiplied.

Heat oven to Gas 7/ 220˚C/ 425˚F
Peel the parsnips and cut into large chunks.

Place in a pan of cold water. 

Bring to the boil and simmer for 3-4 minutes.

Then drain.
Heat the sunflower oil, then add the parsnips, shaking well to coat.

Cook for 20 minutes.

Mix in the honey.
Return to the oven and cook for 10-15 minutes more.

Fantasy Veggie Dinner Guest - DIETER ROTH

Dieter Roth (1930 – 1998) was a Swiss artist who made a career of producing art from found materials.
He was most famous for Literaturwurst, his sequence of artists’ books on the theme of the sausage. Each book used a traditional sausage recipe but replaced the meat with pages from a book or magazine. He then used the cover as the skin of the sausage.

He didn’t take himself too seriously, notoriously

quipping, “When I was young I wanted to become a real artist. Then I started doing something I felt wasn't real art, and it was through this that I became a well-known artist” and often using the work of people he wanted to annoy.

I think he would be great company and, as he likes meat-free sausages, this might please him.

VEGGIE SAUSAGE GNOCCHI BAKE

3 vegetarian sausages, defrosted if frozen
1 red pepper, roughly chopped
1 onion, roughly chopped
1tbsp olive oil
200ml tomato pasta sauce, in a jar or home-made (+ 100ml water)
2tsp chopped mixed herbs
1tbsp sweet chilli sauce
1tbsp tomato puree
1 ball mozzarella, torn into pieces
100g cheddar cheese, grated
500g gnocchi
salt and black pepper

Serves 2

Heat the oil and fry the sausages until browned.

Set them to one side and chop them diagonally.

Add the onion and red pepper to the pan and fry until soft and just starting to brown. Replace the sausage pieces.

Pour in the tomato sauce and the water.
Add the tomato puree, mixed herbs, sweet chilli sauce and season.
Allow to simmer and thicken slightly.

Bring a pan of water to the boil and add the gnocchi.

Cook for a couple of minutes – when it floats, it’s done. Drain.
Add to the sauce.

Mix all together, then place in an ovenproof dish.
Top with both cheeses and lots of black pepper.

Place in oven at Gas 7/ 425˚F/ 220˚C and cook for about 30 minutes.

Serve with a side salad or some focaccia.

CHEESY AIR FRYER CHIPS

1 large potato per person
grated cheese
few sprays oil


Heat the air fryer to 180C.

Peel the potatoes and slice them in to chips. I used a crinkle cutter, but straight-cut ones are fine.

Place the chips in the basket with a few sprays of oil and shake to cover.

Cook for 18 minutes, shaking part-way through to ensure even cooking.

Either place in a bowl, cover with cheese and place in the oven or under the grill, or put in a shallow pan with the cheese and heat until the cheese melts.

EASY CRISPY MUSHROOMS

When you need a quick side, using storecupboard ingredients

1 small tin whole button mushrooms
1 egg, lightly whisked
2tbsp plain flour
4tbsp fine breadcrumbs
oil for frying

Drain the mushrooms and place in the flour.
Dig each one in the egg and then roll in the breadcrumbs.

Place the oil in a large pan to a depth of 1cm and heat.
Fry the mushrooms, turning as needed until golden.

Put them on a baking tray and cook in the oven at  Gas 7/ 425˚F/ 220˚C for about 10 minutes to make them really crispy.