Just what the children don't need

Yield: 1 servings

Measure Ingredient
3 Carrots; peeled and thinly
; sliced
¼ Swede; peeled and thinly
; sliced
1¾ litre Vegetable stock
1 Leek; trimmed and sliced
1 Onion; peeled, half finely
; chopped, half
; finely sliced
3 tablespoons Mixed herbs; chopped parsley,
; dill, sage &
; rosemary
40 grams Plus 1 tbsp butter
1 medium Potato; peeled and grated
1 340 gram tin corned beef
1 tablespoon Finely chopped fresh flatleaf parsley
2 Parsnips; peeled
3 tablespoons Olive oil
3 Sprigs rosemary
1 Egg yolk
300 millilitres Milk
4 tablespoons Plain flour
1 teaspoon Bicarbonate of soda
1 550 gram tin garden peas
3 tablespoons Snipped chives
1 tablespoon Clear honey
1 dash Soy sauce
Salt and pepper
Parsley sprigs to garnish

Preheat oven to 200c/400f/Gas 6.

1 Put the carrots and swede into a microwave dish. Pour over 600ml/1 pint vegetable stock, season and cover with cling film. Pierce a few holes through the cling film and microwave on high for 10 minutes. Drain the stock into a bowl and keep the stock and vegetables to one side.

2 Put 1⅒ litres/2 pints of vegetable stock into a suitable sized pan. Add the leek and finely chopped onion and cook for 5-6 minutes. Add half the vegetables and the stock and cook for a further 4-5 minutes. Season and stir in a dash of Tabasco and 2 tbsp mixed herbs. Serve.

3 Melt 15g/ ½ oz butter in a frying pan then add half the potato. Crumble half the corned beef and scatter half over the top followed by the onion slices.

4 Sprinkle over the chopped parsley and top with the remaining potato.

Season and put three thin slices of butter on the top. Cook for 3-4 minutes. Transfer to the oven to set for 1-2 minutes then turn over and cook on the hob until golden and cooked through. Transfer to a plate and add a dash of Tabasco. Garnish with sprigs of parsley. Serve.

5 Cut the parsnips in half lengthways and then widthways. Heat 1 tbsp olive oil and 1 tbsp butter and fry the parsnips with 3 sprigs rosemary and a pinch of salt until golden. Keep warm.

6 Heat 25g/1oz butter in a frying pan. Slice the remaining corned beef and fry for 2 minutes each side. Serve with the parsnips.

7 In a bowl mix together the egg yolk, milk, flour and bicarbonate of soda.

Mash the peas in a bowl and stir into the batter with the chives and a dash of Tabasco. Season.

8 Heat 1 tbsp olive oil in a frying pan and put the pea mix into the pan and sprinkle with the remaining crumbled corned beef. Cook on both sides for 3-4 minutes until golden and set.

9 Meanwhile, heat 1 tbsp olive oil in a wok and put in the remaining vegetables. Stir fry with the honey, a dash of Tabasco, a dash of soy sauce and 1 tbsp mixed herbs. Season. Keep warm. Serve on top of the fritter.

Converted by MC_Buster.

NOTES : Chef - Anthony Worrall Thompson Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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