Featured on Russell's Live Sunday Lunch Radio Show, here are the foodie bits from Chef Jack Matthews. We've been preparing our listeners for a Christmas Day Lunch with all of the traditional trimmings. There are plenty of Vegetarian and Vegan options described within each episode so look out for these.
Our fourth episode in the series we have an EXCLUSIVE PODCAST - this hasn't been broadcast - Jack's Parsnips & Carrots.
1 kg Parsnips
1 Kg Carrots
100ml Olive Oil
150g Honey or Mable Syrup
Maldon Sea Salt
Black Pepper
Thyme / Rosemary fresh or dried
Purchase a Penguin Home 5L Stock Pot from Amazon
Purchase a Laura Ashley 33cms Baking Tray from Amazon
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