NOW MARY RECIPES

Steps:

• Place the old bay on a shallow plate or bowl and set aside. Use the lemon half to squeeze lemon juice around the rim of each 12-ounce glass and dip each into the seafood seasoning. Fill the glasses up with ice and set aside.
• Pour the vodka, lemon juice, tomato juice, Worcestershire sauce, Tabasco sauce, celery salt, horseradish, pickle juice, and lobster juice in a cocktail shaker along with a handful of ice. Place the lid on the shaker and shake until very cold, about 1 minute. Alternatively, place all Bloody Mary ingredients in a large glass measuring cup or medium pitcher minus the ice and whisk to combine.
• Pour the Bloody Mary mixture between the two cups.
• Use a bamboo skewer to spear some of the lobster meat and olives. Garnish each glass with the lobster meat, olives, celery stalks, pickles, cucumbers, and lemon slices. Serve immediately. Enjoy!

Steps:

• Cook the parsnips in boiling water for 4 minutes. Drain and leave to cool.

  Preheat the oven to 220°C/200°C fan/Gas 7. Add 1 tablespoon of the oil to a roasting tin and place in the oven for 5 minutes to get hot.

  Add the remaining oil to a bowl. Season the parsnips with salt and black pepper and toss in the oil to coat.

  Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture.

  Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.