Ingredients:

• 2 parsnips

• 2 onions

• 15g (1/2oz) Somerfield salted butter

• 5ml (1tsp) dried mixed herbs

• 300g (101/2oz) puff pastry

Add ingredients to shopping list »

Method

1. Preheat oven to 200°C, 400°F, gas mark 6. Peel and quarter the parsnips, peel the onions and cut each into 8. Melt the butter in a large lidded 26cm (101⁄2in) flameproof/ovenproof frying pan – do not use a pan with a plastic handle. Add the parsnips, onions and herbs. Cover and cook for approximately 15–20 minutes over a gentle heat until softened and browned. Turn occasionally.

2. Roll out the pastry to fit the frying pan. Lay over the parsnips and onions, tucking the pastry around them. Place in the oven and cook for 30–35 minutes until the pastry is golden and risen. Turn out onto a platter and serve cut into slices with a salad.

Recipe taken from Somerfield February 2008 Magazine

* Cost, calorie, timing and fat information is given as a guide only.

Pictures may illustrate serving suggestions. Some products may not be available in all stores.