PARSNIP & APPLE
PREP + COOK TIME 40 MINUTES SERVES 4
Preheat oven to 200°C/180°C fan. Scrub and trim 4 medium (1kg) parsnips and core 2 medium (300g) red−skinned apples. Cut parsnips and apples lengthways into wedges. Line an oven tray with baking paper. Place parsnips and apples on tray; drizzle with 2 tablespoons each honey and extra virgin olive oil; add 6 small sprigs of fresh rosemary. Season; toss to coat. Roast for 30 minutes or until parsnips and apples are tender and browned. Add 2 slices of torn prosciutto; roast for a further 5 minutes or until crisp.
BEETROOT & ALMOND CRUMBLE
PREP + COOK TIME 1 HOUR SERVES 4
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