Maple Parsnip & Chestnut Wellington

Maple Parsnip & Chestnut Wellington

Maple Parsnip & Chestnut Wellington

Maple Parsnip & Chestnut Wellington

To make this dish I roasted chopped parsnips, chestnuts and red onion together then wrapped them in puff pastry. Shop-bought puff pastry is usually coincidentally vegan and saves a whole lot of time so that’s what I’ve used – it’s one ingredient I think there’s no shame in buying ready-made! To take this up a notch and really bring out the natural sweetness in the vegetables, I added a little light maple syrup part of the way through roasting them.


Orange and Rosemary Shortbread

Orange and Rosemary Shortbread

Lemon Posset with Thyme Crumble

Lemon Posset with Thyme Crumble