Jamie Oliver's hasselback al forno - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jamie Oliver’ s hasselback al forno By You Magazine - November 24, 2019 Root veg galore, wilted spinach, lentils & yoghurt ripple. Swapping out the lentils for borlotti, butter or cannellini beans, or even chickpeas, can be super-delicious – give it a try! David Loftus SERVES 4 1 HOUR50 MINUTES 1 large parsnip 1/2 a butternut squash (600g) 1 onion 2 beetroots 4 carrots 4 potatoes 2 cloves of garlic 1/2 a bunch of fresh thyme (15g) olive oil 2 tablespoons white wine vinegar 100ml Chianti red wine 2 x 400g tins of green lentils 100g baby spinach 4 tablespoons natural yoghurt 1. Preheat the oven to 200C/400F/gas 6. Scrub or peel all the veg: quarter the parsnip, squash and onion and halve the beetroots (try to choose medium-sized carrots and potatoes, but use your common sense and slice any larger ones in half). One at a time, place the veg on a board between the handles of two wooden spoons, so that when you slice down into them the spoons stop the blade from going all the way through. Carefully slice at just under 5mm intervals all the way along, putting the veg into a large roasting tray as you go. 2. Peel the garlic and place in a pestle and mortar, strip in the thyme leaves, then bash to a paste and muddle in 6 tablespoons of oil, the vinegar, plus a pinch of sea salt and black pepper. Toss well with the veg, then roast for 1 hour, or until golden and caramelized, turning halfway. Remove all the veg to a board and place the tray over a medium heat on the hob. Pour in the wine and leave to bubble and cook away, scraping up all the sticky caramelized bits from the bottom of the tray. Tip in the lentils (juices and all) and spinach, then stir until the juices have thickened and the leaves have wilted. Season to taste with salt and pepper, ripple through the yoghurt, then present to the table with the board of veg. 3. Delicious served with the rest of the bottle of red wine. NUTRITION PER SERVING 584 kcal; 22.6g fat (4g saturated); 16.8g protein; 78g carbs; 23.1g sugars; 0.8g salt; 18g fibre Buy Jamie’ s book with 20% off From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved