All the above is free, any meat and vegetables can be used. Above is mashed carrot & turnip, parsnips roasted in fry light & steamed broccoli, served with steak and roast potatoes.
1 chicken or beef stock cube crushed (depending on meat served)
Salt & pepper
1. Use one baking potato per person, cut in half and half again (4 roast potatoes per person), leave the skins on as they go crispier
2 .Par boil the potatoes for 10 minutes
3. Transfer to a roasting tray, cover with the stock cube and salt & pepper, spray in fry light
4. Bake for 30-40 minutes or until crispy