Just What the Children Dont Need

Ingredients

• 3 Carrots; peeled and thinly
• 1 ds Soy sauce
• 1 Egg yolk
• 300 ml milk
• 1 md Potato; peeled and grated
• Butter
• 2 Parsnips; peeled
• ; finely sliced
• Tabasco
• 1 Onion; peeled, half finely
• 1 3/4 l Vegetable stock
• ; dill, sage &
• 3 tb olive oil
• 3 Sprigs rosemary
• Parsley sprigs to garnish
• ; sliced
• 3 tb Snipped chives
• ; sliced
• 1 Leek; trimmed and sliced
• 1 tb Finely chopped fresh
• 1 ts Bicarbonate of soda
• 3 tb Mixed herbs; chopped
• ; rosemary
• 4 tb Plain flour
• 1 550 gram tin garden peas
• 1 tb Clear honey
• 1 340 gram tin corned beef
• 40 g Plus 1 tbsp butter
• Salt and pepper
• 1/4 Swede; peeled and thinly
• ; chopped, half

Instructions

1. 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 1.1 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/ 1/2 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. NOTES : Chef - Anthony Worrall Thompson Recipe by: Ready Steady Cook