These Crispy Parsnip Chips with Truffle & Parmesan are your winter snack soul mate. When the skies are grey and your veg drawer’s looking a bit beige, this is how you turn a humble parsnip into a golden-crisp pile of pure joy. It’s what happens when comfort food meets a little bougie flair – truffle oil, parmesan, a good dunk in garlic mayo… need we say more?
Perfect for those late arvo cravings or as a side that totally upstages the main. And if you’ve just pulled a few gangly parsnips out of your Wonky Box and wondered “what on earth do I do with these?” – this is it. They’re roasted ‘til crisp at the edges, soft in the centre, and practically begging to be eaten with fingers straight off the tray.
One pan, no fuss. Chicken (or chickpeas), rice, and a coconut-curry sauce baked together for a weeknight win that doubles as meal prep.
Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Char cabbage wedges until sweet and tender, then drown them in basil garlic butter. Simple winter cooking that tastes expensive.
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Fold pastry around jammy stone fruit for a simple, shareable dessert that looks far fancier than the effort suggests.
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