R o a st y
c a u li f lo o u r b li tz e d
we
a d ri z z le r ‘r ic e ’ w it h
of
fo r 12 m o li v e o il
in
to a c h ie u te s
su p e ri o r v e a
f la v o u r
Also in season
Beetroot
Boil and blend… beetroot
soup with spices such as
cumin is wonderful.
an d gr il l
C ut in ha lf av es of f
le
e
th
or pe el
ye r to
la ye r by la an t
li
il
br
a
ke
ma
d
bi tt er sa la
Bramley Apple
Bake… either under a
crunchy granola crumble,
or dollops of sponge.
Celeriac
Cut into matchsticks…
and mix with
mayonnaise, mustard
and lemon juice.
Celery
Slice thickly… and stuff with
creamy cheese for an
easy canapé.
Chestnuts
Roast them… this is your
last chance to enjoy the
aromas of roast chestnuts.
Leeks
B lo od or an
ge
ta rt er th an s ar e
or an ge s, bu na ve l
t ar e
of vi ta m in f ul l
C
of
Du e to th e lac k
fat , ve ni so n ca n
dr y ou t ea sil y,
so ser ve it ra re
Boil… yes, boil for four
minutes, halve them, drizzle
with olive oil, season and
stick them under the grill.
Parsnips
Grate them… sick of roast
parsnips? Replace carrot
with grated parsnips
in a cake.
Rhubarb
Goes with… blood oranges.
Make a compote to go with
porridge, rice pudding
or yoghurt.
Swede
Mash… with potatoes to
make neeps and tatties to go
with your haggis on
Burns Night.
www.menu-dorset.co.uk
11