SUPER YUMMY RECIPES RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Steps:

• 1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
  2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
  3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
  4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
  5. Toss the beets with the balsamic vinegar and whole herb sprigs.
  6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
  7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
  8. Toss the turnips with the vinegar and bay.
  9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
  10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
  11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
  12. Once ready, give the tray a jiggle, then pile the veg on a platter.