Nig Nags Food

NIG-NAGS

Steps:

• Pre-heat the oven to 325 degrees F/gas mark 2-3/160 degrees C and line a tray with baking paper/greaseproof paper. Combine all the dry ingredients together in a large bowl.
• Melt the margerine/butter, syrup and water together in and then add to the dry ingredients.
• Shape the nig-nags into small balls, about the size of large walnuts, and press them flat. Place them on the baking paper/greaseproof paper and bake for 10-25mins.
• Allow to cool down and harden, slide off the baking paper and stuff yourself silly.

ROASTED PARSNIP AND PARMESAN SOUP

Steps:

• Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
• Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
• Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
• Remove from oven and lay pancetta aside for the garnish.
• Mix the vegetable mixture into the hot stock and puree until smooth.
• season to taste.
• Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.