For my second recipe as Rude Food ambassador; as I still had a glut of rescued parsnips and potatoes left, I thought I’d do a take on my roasted parsnip & mustard soup.

these are rescued ingredients I was given for this recipe: rescued parsnips, sage, apples & potatoes.

You’ll need:

  • 4-5 medium parsnips (roasted)
  • 1 onion
  • 2 potatoes, peeled & cut into quarters
  • 1tbsp German mustard (use wholegrain mustard as an alternative)
  • 1tbsp Dijon mustard
  • 1tbs dried sage
  • 1tbs dried parsley
  • 1 Litre of water
  • Rapeseed oil


  • A handful walnuts chopped and toasted
  • Chopped fresh parsley
  • 1-2 small golden roasted parsnips
  • slice of fried apple (optional)
  • Some walnut oil (optional)


Pre-heat your oven to 180°C with your baking tray loaded with a generous glug or two of rapeseed oil, then peel and parboil the parsnips and potatoes. Toss the parsnips in the hot oil and roast for 25 minutes or so.

While they’re cooking, chop and fry the onion in a Le Creuset style deep pan with a little oil until they’re soft and mellow. Next, add in the potatoes. When the parsnips are done, remove from the oven and snip into the pot with a pair of scissors (keep one or two smaller parsnips and leave to one side for the garnish). Pour over the water, stir in the mustards, the dried parsley & sage and season generously with salt and black pepper. Put the lid on and let it simmer for a further thirty minutes.


When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, creamy soup. For the topping, chop and toast the walnuts in apotatoes dry frying pan.  Finish with chopped parsley, a slice of fried apple, walnuts, a drizzle of walnut oil and the whole roasted parsnips you kept from earlier.

Serve with with a good hearty loaf; I served mine with a crusty walnut bread and a good beer!




Food: Rude Food Recipe 1: Sage roasted parsnips on a bed of meaty green lentils

New for 2018! I’ve been made the Rude Food Ambassador for the next few months. Rude Food is Sweden’s first food rescuing service and I am lucky that it’s based here in Malmö. They stop perfectly good food from going to waste and promote good food practice to everyone. They usually return the food to the catering world to be used again but in order to help the promotional side of things they have asked me to write two recipes a month using some of their ingredients. Reducing food waste is a massive issue for me, not only for environmental and ethical purposes, but on a practical and economic level too. It just makes sense to make use of what you’ve got, so I’m thrilled to be taking on this role!

This first recipe is for sage roasted parsnips on a bed of meaty green lentils, served with a sour apple purée, blueberry pickled onions, plump sultanas and a sprinkle of fresh sage.,

If you’re wondering, here are the rescued ingredients I was given for this recipe: rescued parsnips, sage, lemons & apples.

Serves 2


For the stock and the lentils:

600ml of water,

1 regular onion – ½ cut into half rings; ½ other half finely chopped.

150g of green lentils,

1 tsp of dried sage,

For the parsnips:

  • 4 parsnips,
  • 3-4 tbsp of rapeseed oil,
  • 2 tbsp of cornflour
  • 1 tsp of dried sage,
  • Salt,
  • Black pepper

For the sour apple puree:

  • 2 apples
  • 1 heaped tbsp of sugar,
  • 1 tbsp of apple cider vinegar vinegar
  • Juice of ½ lemon

For the sultanas:

  • 20g of sultanas
  • A cup of the stock,

To serve:

  • Black pepper
  • Salt
  • A handful of fresh sage,


For the stock and the lentils:


To begin you need to create a stock to cook the lentils in, one that’s imbued with the flavours of the main ingredients. To do this, simply peel the parsnips and the onion and add the skins to a Dutch oven of gently boiling water. Season with salt, black pepper and some of the dried sage. Having peeled the parsnips, cut them into decent sized chips; cutting off the thin ends then quartering the thickest part is best. Parboil them in the stock water for 2 minutes and then remove.

Allow the stock to reduce by a third. Ideally allow the stock to do its thing for at least an hour before taking out all of the skins. You can do this by straining the mixture over a bowl and then returning the water to the heat in the dutch oven. (Keep a small cup of the stock aside for the sultanas).


Fry the finely chopped half of the onion gently until soft in a little oil and then add to the water with the lentils and allow them to cook slowly in the Dutch oven for at least 45 minutes. Cooking them low and slow will give them all the time to lose their grittiness and take on all the flavours of the stock, leaving them meaty and moreish.


For the parsnips:


Preheat your oven to 220°c and layer a baking tray with the rapeseed oil and place in the oven until super hot.


Pat the parboiled parsnips down with kitchen towel to remove all excess water. Put the parsnips into a medium sized bowl and rough the skins up a little with a fork. Dust over the corn flour and season with black pepper, a pinch of salt and dried sage. Make sure the parsnips are thoroughly covered with the seasoning mix.


Remove the pan from the oven and place the parsnips into the hot oil carefully, they should immediately start to sizzle. Be careful to avoid spitting fat. Make sure the rapeseed oil covers all of the parsnips and return to the oven.


Continue to cook for 5 minutes on 200°c before reducing to 180°c. Cook for a further ten minutes before checking them.The undersides should be crispy and golden. Turn them all over and return to the oven for a further ten minutes. When they’re golden and crispy all over you can take them and remove any excess oil with some paper towel.


For the sour apple puree:


Peel and core the apples, cut them into small cubes and place in a small pan. Cover them with water and add in the sugar, lemon juice & apple cider vinegar. Allow the water to reduce and the apples to break down until you have a thick sauce. When it’s ready, remove from the heat and blend with a stick blender.

For the pickled onions and the sultanas:


Quick pickles are really easy to do and they can really add zing to a dish. You don’t need to use fancy vinegars but it is nice if you have a couple of bottles of nice flavoured vinegar ready for dishes like this.


Fill a small bowl with a third of water and add the vinegar, break up the half of the onion that’s been cut into half rings and sprinkle into the pickling liquor. Allow to absorb the vinegar for 20 minutes, but ideally a bit longer if you have the time. This can easily be made in advance, in fact they’ll keep in the fridge for a while and can be topped up and reused regularly.


For the sultanas, leave some of the stock aside and put in a handful of sultanas in a cup. Let them plump up in the warm stock.


To serve:


Layer a bed of the lentils in the bottom of a dish and place the parsnips on top. Spoon a little of the apple on the side and sprinkle with the sultanas, the pickled onions and some fresh sage.


Food: Apple, Plum & ginger crumble

Here’s a recipe for a hearty and warming crumble with a speculoos/speculaas topping.

Makes 6 portions.

To make, you’ll need:

For the filling:

  • 8 medium apples,
  • 1 jar of sour plums,
  • Half the liquid from the plum jar,
  • 1 star anise,
  • Thumb size piece of ginger (grated),
  • 125ml of apple cider,
  • 20g of crystallised ginger,
  • 1 knob vegan butter,
  • 80g of brown sugar
  • Zest and juice of half a lemon,
  • 1 tbs of golden syrup (agave/ corn syrup will work as well),

For the topping:

  • 120g of plain flour,
  • 60g of brown sugar,
  • 60g of vegan butter,
  • 60g speculoos biscuits,


To make the filling:

Peel, core and slice the apples then set aside. Begin by melting the butter in a pan, add the sugar and allow them to caramelise. Add the apples and stir them around until they’re coated. Then add the plums along with the juice, the apple cider, the star anise and allow to simmer on a medium heat for 10-15 minutes with the lid off.

When the mixture has reduced add the grated fresh ginger, the crystallised ginger, the zest and juice of half a lemon and the golden syrup. Stir until combined and the golden syrup has loosened and melted. Spoon into a medium sized baking tin until you’re ready with the topping.

To make the topping:

Measure out and combine the flour, sugar and butter in a bowl and breadcrumb by rubbing between your fingers. Smash the biscuits in a pestle and mortar (or in a plastic bag and bashed with a rolling pin) until they’re a mixture of crumb and rubble sized pieces. Combine the two and sprinkle over the mixture.

Bake in the oven at 180 degrees for forty minutes until the topping is rich and golden. Once out of the oven, leave it cool slightly and serve with some soy custard 😉



Design & Food: Our Trip to Copenhagen part II (i)

The second day was a very important day indeed, it was my 22nd birthday! So we had planned to cram in as much as possible. On Theis’ recommendation it was off to Nørreport to a food hall called Torvehallerne. He recommended it to us when we told him about Borough market, in London. A quick hop on the train from Forum and we were there. It’s around the corner from the station, so it wasn’t long before my rumbling tummy was sated. You can’t miss it too, with its glass box construction reflecting the sun’s light. We got there quite early, most of the stalls hadn’t yet opened, but the ones that had were good enough!

Stopping for a coffee and some wienerbrød, this was an amazing start to my birthday. We both shared some snegl (a cinnamon swirl) and a Træstamme ( a marzipan & rum flavoured cake). It was amazing, and the coffee complimented the warm spicy tones of the snegl.


Another stall which was open (only just!) was the liquor & vinegar seller. As soon as I saw it, I had to get some real akvavit/ snaps. The only Scandinavian liquor I can get readily back home is the akvavit from IKEA in Cardiff, so to get proper stuff was a must! I had plans of using it for my Danish themed christmas, to serve with the starter of smørrebrød. Buying it was a bit weird though. As myself and Tom had gone ‘hand luggage only’ we were limited to a max of 100ml to take home with us, which wasn’t enough, so we bought two 100ml bottles albeit being more expensive than the 200ml bottle. Oh well! The small bottles are a lot cuter.

Our last stop at the food hall was at a food stall Grød (meaning porridge). Now, don’t get me wrong porridge is ok, it’s healthy and filling etc but it can be a bit boring. Not here! The Danes have taken porridge and given it some well needed pizzazz. Already filled up on pastries we didn’t have enough room for a bowl each, but we had to try some. Put before us, two spoons, ice cold milk puddling in the steaming hot oat porridge, and the toppings!  Roasted almonds, crunchy fresh apple and a big dollop of sickly sweet dulce de leche. More of a dessert than a breakfast. But, a perfect Bday treat.


Wanting to burn off a little of the food before our next destination we decided to scout the area, popping into a few of the shops nearby. The thing about Denmark, even their cheap shops are pretty stylish. Whereas back home, to find something stylish in our little ‘pound shop’ style stores is like finding a needle in a haystack. Design in Scandinavia is taken so seriously that it has filtered down to cater for all budgets. I found some awesome little grid pattern glass pots for 15 DKK (£1.50) that were just calling out to be filled with salt scrub. Oh and this happened.


Time was ticking on, so we made a move and hopped on the next train to Louisiana art gallery.  The scenery on the train journey was a pleasant surprise, as we passed many residential areas of the outer boroughs of Copenhagen, which you wouldn’t normally see on a city break holiday. Stopping at the Humblebæk station, you’d never think that were were in the midst of a cutting edge modern art gallery. The surrounding  area was well, very quaint. A quiet suburb with lots of big wooden houses (stained black) with immaculate gardens and the odd Danish flag. But sure enough, around the corner, by a wall of trees in their Autumnal glory it stood there camouflaged in a skin of ivy. The trees in hues of ochre, umber and russet contrasted beautifully with the bright green of the gallery.



Adding to the Autumnal tones were three big statues in bronze of gourds and pumpkins by Japanese Pop artist Yaoi Kusama. Bespeckled with her trademark polkadot pattern, these were a taster of what we had come to see, a retrospective of her works, as well as the gallery’s extensive permanent collections.

– In the next post I’ll describe and review the gallery, the exhibitions and my birthday meal, courtesy of my childhood friend and her Danish partner.

Drink: Apple & gin zing

Heres an easy recipe for a refreshing gin cocktail that will transport you into the heart of summer. These quantities serve 2, but you could always up it to make a pitcher.

You’ll need:

  • 2 shots of gin
  • 4 thin slices of cucumber
  • 100ml of cloudy apple juice
  • Splash of lemon juice
  • Splash of Lemonade
  • Some mint leaves
  • Handful of ice

To make, simply pour the gin into a small jug. Next, add the apple juice, lemon juice and stir. Fill two glasses with a handful of ice. Add in the cucumber slices (I sliced mine with a mandolin). Pour the apple mixture over the ice and top up with lemonade. Garnish with a few mint leaves and enjoy!

Drink: A walk through the woods

Again, with this nice turn of weather I decided to make a forest inspired cocktail, today.

It’s a sweet drink, and deceivingly strong.

To make:

  • In a jug place some fresh mint, now pour 1 shot of vodka, I used Finlandia and 1 shot of Żubrówka- Polish Bison grass vodka.
  • Splash in some Malina (Polish raspberry syrup) into the jug.
  • Pour in about 200ml of Apple and Raspberry juice, and top up with a mixed berry cider- I used a bottle of Rekordelig Mixed berries. Mix.
  • Now, get two glasses ready- I used a couple of Mason Jars – Just because 😉 – and place a couple of mint leaves
  • Top up with the mixed cocktail, and top with frozen blueberries.


Food: Last night’s Vegan Mexican Fiesta

Our friend Jen came over last night, and like me, she often eats meatless, so I fancied making a favourite of mine, Vegan burritos (you can Veggie them up too with cheese & sour cream if you want!)

Taking advice from one of my foodie heroes, Nigella, I got super organised so I wouldn’t have to do much on the day itself. The day before we had made the two batches of molé for the burrito filling. One was a fried chili tofu molé, the other, a roasted butternut squash molé, with the ‘meat’ being different, but the sauce the same.

It’s an easy one to knock up, and open to adaptations.

You’ll need:

  • 1-2 tins of chopped tomatoes
  • 1 chopped onion (large)
  • 1 dried poblano chilli (chilli Ancho)
  • 1 chopped red chilli
  • 1 tin of kidney beans (drained)
  • 2tbs of ground cumin
  • 1 tbs of paprika (pimentón)
  • 3 carrots (chopped)
  • 1tbs Tomato purée
  • a small glass ful of red wine
  • 3 sticks of celery
  • a sprig of coriander
  • 1 tbs chilli powder
  • 10-20g of good quality high cacao percent chocolate (I used some 100% cacao from Willie’s Cacao)

Fry off the mirepoix of onion, celery and carrot in a little oil until tender, then add the tomato puree until it has made a rich, thick mix. Pulp down with a stick blender, now bring back to the pot and add in the chopped tomatoes, the red wine and the spices. Next chop the chili up and add to the pot, also, at this point you add in the Ancho chili, with its smoky/sweet raisin like flesh. Cook it out for 10 minutes then add the kidney beans, simmer for an hour and add a splash of water to loosen. Then, add in the chopped sprig of coriander and grate the cacao in, this should make the sauce richer and deeper.Taste and season accordingly.

The ‘meat’ that went into the sauce was some tofu I had fried with some hot chili powder and sweet smoky ancho chili powder, and half a butternut squash I had roasted with 1 tbs of ground cumin, rapeseed oil, salt and pepper.

On the day itself I only had to prepare the guac and the salsa for the burritos. To make the guac (easy as!)

Just scoop out the flesh from 2 ripe avocados, add quarter a chopped onion, zest and juice of 1 lime, half a chopped green chilli, a big handful of corander (cilantro) and a drizzle of good quality extra virgin olive oil. Blitz up until a lumpy yet mostly smooth dip, season. Done!

The salsa was just as easy!

3 chopped tomatoes, 2 roasted peppers, half a green chilli, half a chopped onion, the juice and zest of a lemon, 2 tsp of paprika (pimentón), a fistful of coriander and 2 tbs of good quality extra virgin olive oil. Blitz until chunky. Done.

To start we had the mid century classic of chips ‘n dips majorly chanelling Pete Cambell.

We just had nacho chips with the homemade dips (above)

For mains, then, were the burritos. Using the molé, dips, some cooked rice made for a hearty, delicious vegan burrito!

We served it with a crisp, reshreshing white that Jen had brought over (thanks Jen!)

To finish we needed something refreshing and light, which is exactly what we got (plus I had an abundance of basil I wanted to use up).

The day before I had made an apple, mint and basil granita, simply and generally fuss-free, perfect for what I needed.

To make:

De-core and peel 2-3 Granny Smith apples, chop up and place into a bowl. Add in 250ml of fresh apple juice, the juice of 1 lemon, a fist full of mint and the same of basil leaves. Blitz up with a stick blender until it turns into a fluffy purée. Strain then add some sugar syrup (to taste) and top up with sparkling water. Transfer into a box, and place in the deep freeze. Roughing it up with a fork every few hours, or so.