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Parsnip Hummus

Parsnips on a chopping boardIngredients

4 parsnips, peeled and cubed
either a can of chick peas or the same amount of dried chick peas once soaked and cooked
60ml / 2 fl oz of olive oil
1.5 teaspoons of ground cumin
.5 teaspoon ground coriander
.75 teaspoon salt
3 large garlic cloves, chopped or minced
6 tbsp tahini (sesame seeds paste)
juice of half a lemon
70ml / 2.5 fl oz chick pea water

Preparation time: 20 - 25 mins

Cook the parsnips and drain; fry the cumin and coriander with 1 tbsp of olive oil and add to the parsnips. Put all the ingredients into a blender or food processor, put in some of the water and blitz; if the mixture starts to stick or looks too thick add more water and belnd again, repeat until you have the consitency you desire. Leave to cool

It comes out sightly more solid than straight chick pea hummus but it is made in exactly the same way. The quantities here are for 4-6 starter portions

Dressed Vegetables


For the slaw:

100ml white wine vinegar
200ml water
salt and black pepper
1/4 white cabbage shredded (300grm net) ( variety greyhound)
3 carrots julienned ( Sainsbury's organic- we don't grow carrots very successfully)
4 corn cobs lightly brushed with olive oil (variety sweet nugget)
2 red chillies finely chopped (I used purple-variety pot black)
1 small red onion peeled and thinly sliced (variety red baron)
20 g picked coriander leaves (variety silantro)
20 g picked mint leaves (I used apple mint- variety unknown)
olive oil

For the dressing:

50 g of mayonnaise
2 tsp dijon mustard
1½ tsp sunflower oil
1tbsp lemon juice
1 clove garlic crushed (variety thermidrome)

Preparation time:
¾ hour

This is Sue Taylor’s first-prize winning recipe from the 2013 show, Grilled Sweetcorn Slaw, based on a Yotam Ottolenghi recipe.
Serves 6 [generously]
Put the vinegar, water and a table spoon of salt into a small pan and bring to a boil, then remove from heat. Put carrot and cabbage in a bowl and pour on 2/3 of salty liquid. Pour remainder over onion in a separate bowl). Leave for 20 mins,then rinse all veg, pat dry and set aside in a large bowl. Put a ridged char grill pan on a high heat until it smokes and lay corn on it turning all sides to get some colour on it. ( this creates a lot of smoke) Remove from heat, and when cool enough use a large knife to shave off chunks into the salad bowl.
Whisk dressing ingredients together. Add chilli coriander and mint and a grind of black pepper. Stir gently and serve.
As usual Ottolenghi has loads of ingredients, though nearly all were in our garden at the time of the show, so are in season. However most of the preparation time is in chopping veg, so it is not complicated to make, and it keeps for several days in the fridge.
The corn leaves a sugary residue on the frying pan so don’t use one you can’t scrub. I prefer to scald the mint and coriander with a little boiling water before I add it or it goes a bit wilted and papery.