Worcestorshire Sauce (We like Robbies Worcester Sauce - Locally made by Tuturau Pickles in Southland.)
Peel and slice the parsnips into finger length pieces - keep them evenly sized so as to ensure they all cook at the same time. Place in an oven proof dish. Splash with olive oil, drizzle with syrup, and add a dash of the Worcestershire sauce. Liberally grind black pepper over the lot and then mix to combine. Bake at 200 C until tender and beginning to caramelise.
I served this up with roasted chicken pieces, carrots and broccoli, mashed potatoes, and gravy.
Thanks again to Homage to a Homestead Dream for allowing us to use their recipes.
Bacon (from Goodmeats Butchery)
Salami (from Goodmeats Butchery)
Tomatoes (diced fresh if they're in season, tinned or bottled - whatever you have)
So simple! Chop everything into bite sized pieces. Warm your pan and pop in the oil. Brown the onion and bacon, add the capsicum and salami, next goes the garlic and then tomatoes and thyme. Once that has cooked together a few minutes, add the spinach. Cook the spaghetti pasta in a pot of boiling salted water, then drain and add the spaghetti to your sauce. Serve hot!
Thanks to Homage For a Homestead Dream for allowing us to share their recipe.