This winter warmer was inspired by Nigel Slater, who was also behind the chicken and chicory dish I made for Dad’s birthday. With a few additions including that of an egg, this supper will be one I return to, as it’s utterly delicious.
- cherry toms
- dash of vinegar
- handful of basil
- 1-2 parsnips
- 1 egg
First thing to do is to whack on the oven and get your tomatoes in. Heat her up until 200 and then bung your toms with the vinegar basil and a dash of olive oil in to roast.
Meanwhile attend to the snips. Peel ’em and get them on the boil.
After 5 mins, scoop them out of the water with a slotted spoon and whack them into a frying pan with some olive oil and butter, to crisp up.
Using your reserved snip water, poach your egg and then grab those toms out the oven.
Start of with a base layer of parsnip pieces, then tomatoes and top with a poached egg.