Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Baking with vegetables cupcakes

Spiced Parsnips and Ginger Cupcakes
with Orange Drizzle

Naturally sweet parsnips add flavour and moistness to these delectable cupcakes, and – though you'd never guess – health-promoting fibre, vitamins and minerals. It's important that the raw parsnip is grated really finely, preferably using the finest grating disc of a food processor.
Makes 12

spelt flour or plain flour 200g
baking powder 2 tsp
bicarbonate of soda ½ tsp
salt ¼ tsp
Chinese 5-spice powder or mixed spice 1 tsp
very finely grated raw parsnip (about 2 parsnips) 200g
finely chopped crystallized ginger 2 tbsp, plus extra slivers to decorate
finely grated orange peel 1½ tbsp
unsalted butter 115g, at room temperature
golden caster sugar 130g plus 1½ tbsp
eggs 2 medium, preferably organic
orange juice 4 tbsp
buttermilk 150ml

for the orange drizzle:
icing sugar 100g sifted
orange juice 3–5 tsp, freshly squeezed

1) Preheat the oven to 180°C/Gas Mark 4. Line a 12-cup muffin tray with paper cases.

2) Sift the flour, baking powder, bicarbonate of soda, salt and 5-spice powder twice into a bowl. Stir in the parsnip, ginger and orange peel, mixing well with
a fork.

3) Using a hand-held electric mixer, beat the butter and sugar for about 3 minutes until light and fluffy.

4) Beat in the eggs one at a time, alternating with the flour mixture.

5) Gradually beat in the orange juice and buttermilk.

6) Spoon into the muffin cases. Bake for 20–25 minutes, turning halfway through, until a skewer inserted in the centre comes out clean.

7) Leave to cool in the tray for 10 minutes, then put on a wire rack and leave until completely cold.

8) To make the orange drizzle, put the icing sugar in a bowl. Stir in the orange juice a teaspoon at a time until the mixture is runny enough to pipe.

9) Decant into a syringe and pipe zigzags over the top of the cakes. Decorate with a few shreds of crystallized ginger.


Recipes © Christine McFadden 2015

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