Sorry if its a bit rough but i tend to do it out of my head when i make it so just add extra bits to taste

Ingredients:

• 3 or 4 parsnips – peeled and roughly chopped
• 2 litres of Chicken stock
• 1 fresh red chilli, chopped
• 1 clove of garlic, crushed
• 1 teaspoon of chilli flakes (i usually use 2 but that makes it quite firey)
• Grated ginger (to taste) i usually use a good thumb sized piece
• Honey or maple syrup.
• 1 onion or leek finely chopped
• splash of milk (optional)
• A couple of knobs of nutter
• Salt and pepper
• Olive oil

Method

• Preheat oven to 200 degrees
• Par boil the parsnips in some water, then drain, add a knob of butter and a drizzle of olive oil to a frying pan and heat, add the parsnips and fry for a few mins until slightly browned, sprinkle with chilli flakes ,ginger and drizzle the honey over, fry for a few more minutes.
• Empty the parsnips onto a baking tray and bake until nice and golden,  (you can skip this step by keeping them in the pan longer but i always end up burning the honey)
• In the meantime fry the onion in a knob of butter until soft and then add the garlic.
• When the parsnips are ready, mix them with the onion.
• Blend with the milk and stock until you have your desired consistency, i usually strain the soup to remove lumps and then liquidise the lumps with the remaining stock until the soup is nice and smooth and creamy.
• Season to taste with salt and pepper

If you prefer thicker soup you can add a potato or 2 or leave the parsnip lumps in.

I like to serve it with homemade parsnip crisps on the top and homemade bread.

This serves two and takes about 10 mins to prepare and 15-20 mins to cook depending on the thickness of your fish.

I served it with some new potatoes, green beans, red pepper and red onion that i had roast in the oven with some olive oil and some oregano.

Ingredients

• 2 pieces of cod loin, you could also use haddock or your favourite fish.
• 1 mug of breadcrumbs
• zest of 2 lemons
• juice of 2 lemons
• black pepper
• 15g of butter
• salt
• 1 teaspoon of chilli flakes.
• tablespoon of sugar

Method

• Pre heat your oven to 200 degrees C
• If your fish has skin, remove it and any remaining bones, place the fish on an lightly greased baking tray.
• Melt the butter in a frying pan and then add the lemon zest,chilli flakes and breadcrumbs, fry until they start to crisp up and remove from the heat. Season with the black pepper and some salt.
• Brush your fish with a little bit of the lemon juice
• Lightly press the breadcrumbs onto your fish.
• Roast in the oven for 15-20 mins, or until the topping is nice and crunchy, if you find your topping hasn’t gone crunchy you can crisp it up under a hot grill.
• Turn the oven off but leave the fish in it.
• Put the rest of the lemon juice in a pan along with the sugar and some more black pepper and head for a couple of minutes, until the sugar has dissolved and the sauce is hot.
• Place the fish on your serving plate with your chosen side dish and drizzle with the hot lemon sauce.

I borrowed the recipe from the Hairy Bikers and added some heat!!

Ingredients:

• 500g of ready rolled puff pastry
• 200g your favourite cheese
• 2 teaspoons Chilli flakes
• 1 egg beaten
• 1 tablespoon poppy seeds.

Method: