Bank Birmingham
Our latest DIY feast comes from Stephen Woods, head chef at the immensely popular Bank Restaurant in Birmingham. Read More
Roasted Parsnip & Garlic
Soup
This is a very tasty and very simple soup to make. Be sure to pass through a strainer of sieve as well as blending for an extra smooth finish. Read More
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This dish is rich and delicious and the homemade ravioli is an impressive touch. Read More
Maize-Fed Chicken & Parma Ham
Maize-fed chicken is delicious but make sure that it’s free range – not all maize fed birds are allowed to roam free. Read More
Pot Roast Rabbit & Vegetables
The is a good old fashioned rustic dish and perfect to get you through the final stretch of winter. Just in case you’re wondering, rabbit tastes like chicken. Read More
Sticky Toffee Pudding
This is the ultimate in comfort food. The secret ingredient in this classic recipe is the dried dates. They make this beautiful pudding sticky and moist. Read More
Vanilla Pannacotta With Fruit Salsa
Pannacotta is a great way to end a meal - creamy yet fresh on the palette. Read More
Roasted Parsnip & Garlic Soup
This is a very tasty and very simple soup to make. Be sure to pass through a strainer of sieve as well as blending for an extra smooth finish.
Serves 4
Ingredients
4 parsnips (peeled & chopped)
4 cloves garlic (peeled & crushed)
4 shallots (peeled & chopped)
1 pint chicken or vegetable stock
Salt and pepper to taste
¼ pint cream
1 sprig thyme
Method
Sweat off parsnips, shallots, garlic & thyme in a large saucepan until golden brown.
Add the chicken or vegetable stock, simmer for 10 – 15 minutes.
Add cream, salt and pepper and bring back up to a simmer.
