Instructions: Cut six 300mm squares of foil.

Trim the carrots turnips fennel and parsnips.

Peel the onions and halve if necessary.

Melt the butter in a frying pan on the boiling plate.

Add slower cooking vegetables such as onion and parsnip and stir fry for about 2 minutes.

Add the rest of the vegetables and stir fry for a further 1 minute or until beginning to brown.

Divide the vegetables evenly between the squares of foil pulling the edges up to make open purses.

Add the crushed garlic stock orange juice honey and thyme to the frying pan. Bring to the boil and let bubble for 1 to 2 minutes.

Season with salt and pepper to taste.

Pour over the vegetables and seal the foil over the purses tightly.

Stand the purses on a baking sheet and bake on the grid shelf on the floor of the roasting ovenfor 30 to 40 minutes until just tender.

Serve the vegetables wrapped in the foil so that each guest can open their own purse at the table.

This recipe is simple to prepare and baby vegetables look lovely in the little purses. If baby vegetables are unobtainable use ordinarysized ones and shape into batons or cut into bite sized pieces.

Serves 6

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