Put a large frying pan on a high heat and, once very hot, add half the parsnips and jerusalem artichokes. Facebook Twitter Pinterest Yotam Ottolenghi’s warm aubergine, red pepper and tomato dip. As each vegetable is cooked, remove it from the pan and set aside on separate plates to cool for about 10 minutes. Slowly add the eggs, stirring continuously, and cook for two minutes on a medium-low heat, until they are just cooked. Facebook Twitter Pinterest Yotam Ottolenghi’s grilled radicchio and kale salad with orange and hazelnuts.

Source: The Guardian October 13, 2018 08:30 UTC