Clodagh's winter veg harvest | This Morning – ITV News

Clodagh’s got the nutrition-packed recipes you need for the winter months.
She’s inviting us into her walled garden at her home in Broadspear today, where she’s busy harvesting her winter vegetables.
She's got some delicious ways to use them in a Christmas spiced parsnip cake and a curried parsnip and apple soup, served with root veg crisps. 
Serves 4
50g butter 
3 parsnips, peeled and roughly chopped
1 clove of garlic, crushed 
1 onion, peeled and roughly chopped
1 potato, peeled and roughly chopped 
1 cooking apple, peeled, cored and roughly chopped 
1 tbsp flour 
1 tbsp medium curry powder 
1.2 litre of hot vegetable stock 
sea salt and freshly ground black pepper 
100ml cream 
50g cooked pancetta (or smoked streaky bacon) 
½ eating apple, cut into thin sticks 
1 tbsp fresh coriander, finely chopped
1. Melt the butter in a saucepan over a low heat. Once the butter has melted stir in the onion, garlic, potato, parsnips and apple. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the parsnips and apple are tender. 
2. Remove the lid and stir in the flour and curry powder, stirring constantly to coat all the ingredients evenly and making sure that no lumps form. 
3. Pour in the hot stock, stirring well, and bring to the boil. Reduce the heat and simmer for another 10 minutes. 
4. Pour the soup into a food processor and blend to a smooth consistency and lastly stir in the cream. 
5. Pour back into the saucepan and gently warm through (the cream will have brought the temperature of the soup down. 
6. To serve, pour the soup into bowls and garnish with either julienne of apple, crispy, bacon lardons, or finely chopped fresh coriander. I like to dress the soup with all three!
Serves 10
250g plain flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
3 eggs
230ml milk
1 orange, zest and 2 tbsp juice 
180ml sunflower oil, plus extra for greasing
260g light brown soft sugar
220g parsnips (about 3), peeled and grated
155g desiccated coconut
100g raisins
For the orange and hazelnut cream cheese frosting
340g tub soft cheese
30g icing sugar, sifted
1 orange, juice and zest
125 g roasted hazelnuts, roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Grease and line a 23cm loose-based, deep round cake tin. 
2. In a bowl, sift together the flour, baking powder, and spices and. In another bowl, whisk together the eggs, milk, orange zest and juice, oil and sugar. Tip in the flour mixture, grated parsnip, desiccated coconut and raisins; and mix together to thoroughly combine. 
3. Pour the cake mixture into the prepared tin, cover with foil and bake for 30 minutes, then remove the foil and bake for a further 25-35 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out mostly clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack.
4. While the cake is baking make the frosting. Beat the soft cheese in a bowl until soft. Gently fold in the icing sugar, zest and juice of the orange. Be careful not to over mix as the cheese will become too soft. Cover and chill. 
5. Once the cake is completely cool, spread the chilled icing over the top and sprinkle with the chopped hazelnuts. 
Serves 6
500g parsnips 
300g carrots 
400g beetroot 
Sea salt
1. Pre heat oven to 100ºC / Gas Mark 1/2. 
2. Peel the vegetables and slice them using a mandolin or vegetable slicer into long thin pieces. 
3. Place the vegetable slices in a single layer on baking trays and into the pre-heated oven for about one hour or until crisp. Remove the vegetables when they are dry, crisp and cooked. 
4. While the vegetable crisps are still hot toss them in sea salt.
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