James Martin served up a tasty parsnip and curry soup with chargrilled stottie bread and herb oil on James Martin’s Saturday Morning.
The ingredients are: 600g parsnips, peeled and grated with a box grater, 400ml full fat milk, 100ml double cream, Salt and pepper, Knob of butter, Vegetable oil for frying and Pinch of curry powder.
The garnish: Cream, Herb oil and Micro coriander.
To serve griddled stottie bread.
See recipes by James in his book titled: James Martin’s Spanish Adventure available from Amazon now.
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