ROSEMARY VEGETABLES RECIPES

Steps:

• 1. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
  2. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
  3. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
  4. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
  5. Add the vinegar, cabbage and a pinch of sea salt and black pepper.
  6. Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
  7. Serve sprinkled with the crispy bacon and rosemary leaves.

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
  3. Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
  4. Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
  5. Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
  6. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
  7. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
  8. Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
  9. Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
  10. Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.