There never seems enough of these parsnip chips when we make them. They are so easy to make and enjoy. Some of our friends sprinkle nutmeg on them before sending them off to the oven for the big bake. You might like to try that one yourself too.
Let's shout out for the much under-loved parsnip. At least it was in this house until we changed our tune about a couple of years ago. Now it's either parsnips or spuds, and rarely the two at the same meal. I know we're big trendsettes here (and not!).
We've used this mincemeat recipe for years. Our original has Cointreau in it. Be sure to add the Cointreau in place of the orange juice if it's suitable for your diet. You can use this mincemeat in our Mincemeat Rolls. Of course if you've a favourite pastry of your own be sure to us it.
Another treat from the Herbi & Carni Kitchen Christmas Menu. More on the way...