You all know root vegetable crisps are way healthier than potato crisps, home made one is even better! Thinly sliced parsnip root and tossed with smoked paprika, ground cumin and olive oil. Baked in 180 degree C. for 25 to 30 mins. Guten Appetit
Hokkaido pumpkin soup with sage and halloumi 'croutons'
Warm your heart on a chilly autumn day
Brown Butter Maple Stewed Plums with Cinnamon – plus a note on a short autumn break | ginger & chorizo
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It's gluten and sugar free! On the blog now
