Roast parsnips with bacon, olives, sage and sprout leaves

For a roast parsnip recipe with a difference, look no further than Peter Gordon's ingenious combination of flavours. Festive sage, briny green olives, salty bacon and wilted sprout leaves all work in perfect harmony with the sweet root vegetable.

First published in 2018
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Ingredients

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Method

1
Preheat the oven to 200°C/gas mark 6
2
Peel and chop the parsnips into wedges. Lightly drizzle in oil and season with salt. Place into the oven to roast for 10 minutes
3
Add the bacon to the tray and return to the oven for another 10 minutes. Remove from the oven and add the sage and olives, then roast for 5 more minutes or until the parsnips are cooked through
4
Add the sprout leaves and a squeeze of lemon juice. Place into the oven and roast for a few more minutes until the leaves begin to wilt. Season to taste and serve

Decades on from the halcyon days of The Sugar Club, the 'King of Fusion', Peter Gordon still reigns supreme on the London dining scene.

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