“I’m a facultative vegetarian,” my friend said, when asked whether she’d eat our Thanksgiving turkey. Which meant, she explained, that her vegetarianism was situational. If there was a non ...

try this 17th-century recipe from Sir Kenelm Digbie for a simple parsnip pudding. Grate the parsnips and stew the result in milk, adding more milk from time to time "till it hath drunk in a good ...

That question can be answered only by trying recipes one by one, so I decided to start with parsnip pudding. I got the idea from a book written in 1669 called "The Closet of Sir Kenelm Digby ...

Add in the ginger and suet then mix to combine. Tip in the grated parsnip and mix. Pour in the milk and use a metal spoon to mix until a sticky dough forms. Tip out onto a floured surface and ...

30 mins 1 hr 30 mins 2 Put the swede, parsnip and carrot chunks (all peeled ... big enough to line a 2-litre pudding basin, ...

For the sponge pudding, soften the 200g butter and beat it with the sugar until pale and creamy in texture. Peel and then grate the parsnips on a coarse grater and set aside. Beat the eggs lightly ...

Spoon the mixture into the cake tin. Arrange the parsnip slices over the top of the pudding with some artistic flair. Bake for about 1 hour, or until a skewer inserted into the centre of the ...

Claro, a recently opened Mediterranean restaurant in St James’s Market, has gone big on veggie puddings in its opening menu. There’s a tomato and cheese pre-dessert; a parsnip-infused carrot ...