Cauliflower mousse with apple compote, pickles and parsnip crisps

By Ruth Hansom From Saturday Kitchen Ingredients For the apple compote 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt For the pickles 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar 1 garlic clove, …

Parsnip, sprout and chestnut hotpot with cider and sprout top pesto

  By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients 100g/3½oz pearl barley or pearled spelt 2 tbsp olive or rapeseed oil 250g/9oz shallots or baby onions, peeled and cut in half 300g/10½oz Brussels sprouts, trimmed and outer leaves removed 400g/14oz parsnips, peeled and cut …

Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms

By Donal Skehan From Saturday Kitchen Ingredients For the pigeon breasts 1 tsp black peppercorns, crushed 1 tsp coriander seeds, toasted and crushed pinch ground cinnamon pinch ground ginger 4 pigeon breasts 2 tbsp sunflower oil 25g/1oz unsalted butter 1 heaped tbsp redcurrant jelly …

Chargrilled gammon with parsnip, potato and bacon rösti, poached egg and mustard hollandaise

This dish makes a quick and warming brunch or supper. Fried eggs work well if you don’t fancy poached. Ingredients For the parsnip, potato and bacon rosti 3 rashers back bacon 1 potato, grated 1 …

Roasted quail with parsnip purée, pomegranate and parsnip chips

Ingredients For the roasted quail and parsnip purée 2 tbsp olive oil 2 ready-to-roast quail 100g/3½oz unsalted butter 250g/9oz parsnips, chopped 1 banana shallot, chopped ½ garlic clove 100ml/3½fl oz double cream salt and freshly …