Keshia Sakarah

Nov 29, 2023 | bbc.co.uk | Becca Spry |Root vegetable recipes |Matt Tebbutt |Keshia Sakarah

Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil.

Nov 20, 2023 | bbc.co.uk | Michael Caines |Keshia Sakarah

Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper.

Oct 4, 2023 | bbc.co.uk | Justine Pattison |Keshia Sakarah

Heat the oil in a large non-stick frying pan and fry the onion, celery and carrots for 4–5 minutes, stirring regularly until beginning to soften. Tip into a slow cooker and add the swede, potatoes, mixed herbs, stock and turmeric, if using. Season with lots of pepper and stir well. Cover and cook on High for 3½–4 hours or Low for 5–7 hours, until the vegetables are just tender. Take 3 ladlefuls of the cooked soup (around 450g/1lb) and transfer to a large bowl or jug.