Our food copy editor Samuel Goldsmith has taught food and nutrition in secondary schools and has worked as a food editor for lifestyle magazines. He is also vice chair of the Guild of Food Writers.
@samuelwgoldsmith
Tis the season for eating comfort food. That said, with all the energy that goes into preparing for Christmas, it can be diffcult to find the inspiration and even the motivation to cook special weekend meals. I look to seasonal produce for ideas, especially because there’s likely to be stray veg at the back of the fridge during the holidays.
Now, I have a confession: I’m not a fan of roast parsnips, even when roasted in honey or maple syrup. When grated and fried in a rösti, though, it’s another story (see my recipe on page 126). Parsnips are also great in soups and stews, as their flavour and structure hold up well. This is especially useful if you’re using the slow cooker.
Before a friend introduced me to roasted cauliflower, I thought the comeback kid for more ideas.)
