INGREDIENTS 500g parsnip, peeled and cut into chunks 1 tablespoons olive oil 1 level teaspoon cumin seeds 1 large onion, chopped 1 medium red pepper, deseeded and chopped 1 litre fresh vegetable stock 2 tablespoons fresh chives
or parsley, chopped 75g soft, medium fat cheese 2 tablespoons skimmed milk 1 teaspoon salt 1/4 teaspoon ground black pepper METHOD?
Garnish with lobster coral, fleur de sel, pepper and chives
While my starter plants are outgrowing their space in the greenhouse in April and May, the established beds of chives
provide me with the perfect excuse to get outdoors and dig into the new season.
small handful of finely chopped fresh chives
, plus extra to garnish
Drizzle the paprika oil Drizzle the paprika oil over it and finish with over it and finish with the chives
Tuck in chive
pieces, dill sprigs, and whole flowers.
Again, dividing evenly, spread this mixture on top of the cream cheese and chives
, leaving a gap of approximately 2cm at the top end of each wrap.
4 Garnish with some chopped chives
and serve with the chips and salad leaves.
Serve each portion with 1 tbsp yoghurt, a few fresh chives
and freshly ground black pepper.
Parsley prefers cool light shade, chives
thrive in rich soil, while mint prefers moisture.
IF YOU have been out in the garden over the last few days, you might have noticed that the clump of chives
(Allium schoenoprasum) that you thought might have died in the cold winter has finally woken up.
Egg white omelette with chives
and parmesan Coat a small frying pan with cooking spray and heat over medium heat.