Serves 2 Ingredients: ½ tbsp olive oil 1 Kent cloves garlic crushed 1 Kent onion chopped 50g Kent carrots, peeled and diced 150g vegetable stock 1 tbsp Kent tomato purée 1 tbsp fresh Kent rosemary 1 tbsp red current jelly 175g pack fresh Quorn chicken style pieces 50g Kent broccoli, chopped For the mash: 2 medium parsnips, peeled and cubed (about 600g) 1 large Bramley apple, peeled, cored and cubed (about 400g) 15g butter To serve: serve with lightly cooked courgettes and mangetout
Method: 1. Prepare the mash by placing the parsnips in a pan and covering with cold water. Bring to the boil and cook for about 8 minutes. Add the apples and continue cooking for another 3-4 minutes until both are tender. Strain well then mash with the butter and some seasoning. Cover and keep warm. 2. Preheat the oven to 200°C, gas mark 6. Heat the oil in a pan and sauté the garlic and onion for 3-4 minutes. Add the carrots, stock, tomato purée, rosemary, redcurrant jelly, broccoli and Quorn. Stir well, season and simmer for about five minutes to heat through. Stir in the peas. Tip the filling into a 1.2 litre shallow pie dish, top with the mash and spread out evenly with a fork. 3. Cook for 25-30 minutes until the mash is starting to turn golden and the filling is piping hot. Serve with some lightly cooked courgettes and mangetout. Trevor Button Year Group: 9-11 Longfield Academy Recipe by Trevor Button, finalist of the The Cygnet Awards. Launched by the award-winning, Michelin-listed brasserie The Swan, in West Malling.