Chop the onions and pepper, grate the ginger. Peel and cut the parsnip into chips. Set aside.
Heat 2 tablespoons of oil and brown the onions for 2 minutes, then add the peas, ginger, salt, garlic and 200ml of water cover and leave the peas to soften for 20 minutes. Don’t forget to stir from time to time. After the 20 minutes, add the peppers, 1/2 teaspoon of paprika, 200ml water, adjust the seasoning and cover for another 8-10 minutes on medium heat.
Now on to the parsnips chip. They are to be treated the same as potatoes chips, so feel free to use your regular chip pan. Frying for 5 to 7 minutes suffice to have them cooked through from raw. Add a slice of onion in the chip oil to add more taste to the chips.
Once the chips are ready, salt and serve.
Remember. The colder the chips get before serving, wrinklier they get become. Enjoy
Preheat the oven at 200C before starting the prep.
Cut the medium onion in 2. Keep half for frying and half for later. Peel 2 carrots, the 3 parsnips then, cut each of them in 4 length way. Cut the leek same way. Place them all in a large bowl.
In a frying pan, heat 2 tablespoon of vegetable oil. Fry one half of onion that has been diced, then lightly brown every side of the browned sausage.
Once that is done, pour the content of the frying pan on the vegetables. Also add the 200ml of tomato soup, salt and Pepper. Then, crush 1 stock cube on the melange before mixing all the ingredients together. Taste and adjust the seasoning if necessary.
Spray a bit of oil on the oven tray and lay on it the pastry sheet. Then, carefully place on its middle all the vegetable and the sausage. Making sure that the sausage is placed at the heart of the vegetable heap. Now bring up the sides of the pastry so the content will not fall to the side.
If necessary, cover it all with foil to maintain the shape. Place the parcel in the oven for 40 minutes at 200C. Serve with a small beetroot slaw.
Preparing the coleslaw: peel and grate the beetroot, and the 2 remaining carrots. Also grate the leftover onion. Place all in a bowl. Add salt and pepper, plus 3 full tablespoons of mayonnaise. Mix and set aside. The onion can be replaced by white or red cabbage. If you are not fan of coleslaw just serve the parcel with a simple green salad and a light vinaigrette.
After hollowing the aubergines, set the skins aside and grate its flesh.
Cut the onion in half, chop one half for the peanut sauce and grate the other half for the stuffing.
In a bowl, mix together the grated aubergine flesh, and everything that has been grated. Add in the garlic, salt, pepper and two tablespoons of oil. Taste and adjust the seasoning before scooping the mix into the aubergine skins. Place the stuffed aubergines into a Pyrex dish, then into the oven for 1 hour at 180C.
Peel the plantain and cut it in 4. Place in a baking tin, drizzle with oil, salt and put it in the oven with the aubergines for 25 minutes (preferably in the last 25 minutes).
In the meantime, prepare the sauce. Simply fry the chopped onion in one tablespoon of oil for 2 minutes, then, scoop in 2 tablespoons of peanut butter. Stir to dilute for 1 minute then pour in 400ml of water. Leave to gently simmer and reduce for 7 to 10 minutes.
Serve as suggested with the peanut sauce on the side or bottom as it may overpower the taste of the aubergine. Enjoy.