Peanut Butter Chocolate Chip Cookies
Suet Pastry
Ingredients
Ingredients
- 1 kg potatoes
- 1 tbsp oil
- 1 large onion
- 4 celery sticks
- 4 large carrots
- 2 garlic cloves
- 4 large parsnips
- 200 g baby spinach
- 300 ml vegetable stock
- 150 g peas
- 2 tsp mustard
- 1 tsp salt
- 1 tsp pepper
Servings: people
Instructions
- Preheat the oven to Gas Mark 7 or 220°C/200°C Fan
- Peel and roughly chop all the vegetables.
- Dice the carrots and parsnips.
- Crush the garlic
- Boil the potatoes in water for approximately 15 minutes.
- Place a wok over a hot flame and pour in the oil
- Add the carrots, celery, garlic, onion, parsnips, and spinach to the wok and stir-fry for approximately 10 minutes. You want the vegetables starting to cook but still crunchy. You don't want them soft at this point.
- add the stock, peas, and mustard to the pan and mix well. Add the salt and pepper to season.
- Drain the potatoes, return them to the saucepan and mash.
- Place the vegetable mix into a baking dish, then spoon the mash over the top.
- using a fork fluff up the mash to give it some texture.
- Place into the oven and bake for approximately 10-15 minutes.
- You want the top to be golden brown and not to burn.
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