Recipe by Andrew Faley, 16 November 2013
6-8 small to medium-sized new potatoes cut in half
4 medium-sized parsnips, peeled and cut into chunks
2-3 peeled and sliced garlic cloves
half cup chopped walnuts
1 large red onion, peeled and roughly sliced
6-12 Brussels sprouts cut in half
olive oil, sea salt, black pepper
Stilton cheese, 1 packet cheese sauce
Put cut up potatoes in a lidded casserole dish, along with peeled parsnips, garlic, walnuts and onion.
Add 2-3 table-spoons of olive oil, ground sea salt and black pepper to taste, and maybe a good pinch of mixed herbs.
Mix together with a spoon or your hands. Put the lid on and into a preheated oven, fan C 170 or equivalent for 45 minutes.
In the meantime, make half a pint of cheese sauce, adding a good chunk of grated Stilton or any other favourite strong cheese. Take the casserole from the oven, fold in the sprouts, and pour over the cheese sauce and put the lid back on.
Return to the oven for 25 minutes. Remove the lid and leave in the oven for a further ten minutes to let the surface brown. Remove from the oven and allow to cool for 5 minutes before serving with crusty bread.
Red wine goes well with this autumn Friday dish. Take two bowls – of food, not wine
16 November 2013