{"id":139171,"date":"2020-11-01T12:52:39","date_gmt":"2020-11-01T11:52:39","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=139171"},"modified":"2020-11-01T13:48:56","modified_gmt":"2020-11-01T12:48:56","slug":"gizzi-erskine-onion-and-roasted-root-vegetable-stew-with-cheesy-scones-recipe-on-sunday-brunch","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/139171\/gizzi-erskine-onion-and-roasted-root-vegetable-stew-with-cheesy-scones-recipe-on-sunday-brunch\/","title":{"rendered":"Gizzi Erskine Onion and Roasted Root Vegetable Stew with Cheesy Scones recipe on Sunday Brunch"},"content":{"rendered":"

Gizzi Erskine served up a tasty Onion and Roasted Root Vegetable Stew with Cheesy Scones on Sunday Brunch.<\/p>\n

The ingredients are: 2-3 tbsp oil, 5 onions, thinly sliced, 5 garlic cloves, finely chopped, 40g dried porcini mushrooms, 1 parsnip, peeled and cut in half lengthways, 2 carrots, peeled, 1 tsp tomato puree, 1 tsp English mustard, 1 tbsp plain flour, 250ml red or white wine, 250ml dark ale, 1 tsp Marmite, 1 tbsp red wine vinegar, 1 tbsp brown sauce, 2 bay leaves, 1-2 sprigs of rosemary, 400g tin carlin peas, sea salt and freshly ground black pepper.<\/p>\n

For the scones: 350g self-raising flour, 1 tsp English mustard powder, 1\/4 tsp cayenne pepper, 1 tsp salt, 200g cold butter, cut into cubes, 100g cheese of choice, cut into small cubes, 1 tbsp Marmite, 200ml buttermilk, 40g Parmesan, grated, plain flour for dusting and 1 free-range egg, whisked.<\/p>\n

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