Ingredients
|
Organic of course:
|
| 450gm |
FAIRTRADE Potatoes peeled and cut to 1cm size |
| 2 |
Carrots peeled and cut to 2 cm |
| 2 |
parsnips peeled and cut to 1 cm slices |
| 2 |
leeks tailed and stripped of outer layer and cut to 2 cm slices |
| 4 |
cloves garlic |
| 60ml |
Equal Exchange Fair Trade Palestinian olive oil |
| 30ml |
FAIRTRADE runny honey |
| 5ml |
Fair Trade dried mixed herbs |
| 2 |
bay leaves |
|
FAIRTRADE ground black pepper |
|
pinch of salt. |
| 5 ml |
FAIRTRADE lemon juice |
| 10 ml |
FAIRTRADE lime juice |
| FAIRTRADE |
Sources
Fresh food
Lemons
Olive Oil
Herbs and Spices
|
|
Method
Put some water on to boil while you prepare the veg.
Blanch the potatoes and parsnips in the boiling water for about a minute.
Put the oil and garlic on a roasting tray (spread the oil out)
Drain the potatoes and arrange on the tray.
Bake in the oven (preheated) at Gas Mark 9 for 5 minutes, then turn down to 6 for 25 minutes.
Meanwhile mix the lemon juice with the honey and herbs and season this mix with salt and Fair Trade ground black peppercorns.
Coat the veg with the honey herb mixture and return to the oven for a further 30 minutes at Gas Mark 6.
When done, turn the veg onto a serving tray and sprinkle on the lime juice and season with salt and Fair Trade ground black peppercorns.
To serve
Serve with Christmas dinner.
Variation
None
|
