Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to make Strawberry and Black Pepper Ice-Cream

Korean Roasted Roots

Caramelised root vegetables get a spicy kick from Korean gochujang – a red paste made with soy beans, rice flour and chilli flakes. It's easy to find in good supermarkets or on-line. The vegetables are topped with crunchy Pickled Daikon (mooli) with Turmeric, making a technicolour dish of complex sweet, sour and hot flavours.
Serve with plain rice as a vegetarian main course, or as a side dish with oily fish or fatty meats.
Serves 4–6

beetroots (no bigger than a tennis ball) 4
carrots (preferably organic) 4, large
red onion 1
clear honey 2 tbsp
soy sauce 2 tbsp
rapeseed oil 2 tbsp
gochujang ½ –1 tsp
sea salt to taste
freshly ground black pepper to taste
Pickled Daikon with Turmeric (see recipe below)
spring onions 3 large, sliced diagonally

1) Preheat the oven to 200°C/gas 6. Line a large roasting tray with foil.

2) Prepare the vegetables. Peel the beetroot and slice into 8 segments. Peel the carrots and thickly slice diagonally. Peel the onion and slice into 6 segments. Put all the vegetables in a bowl.

3) Whisk the honey, soy sauce, oil and gochujang. Pour over the vegetables, tossing to coat.

4) Spread out the vegetables on the roasting tray in a single layer. Season to taste with sea salt and freshly ground black pepper.

5) Roast for 20–30 minutes, turning occasionally, until the vegetables are tender and beginning to look sticky and brown at the edges.

6) Tip into a warmed serving dish. Top with some of the pickled daikon (serve the rest on the side). Sprinkle with the spring onions and serve right away.

For the pickled daikon (mooli) with turmeric:
daikon 1 firm, weighing about 300g
sea salt 1 tbsp
rice vinegar or cider vinegar 125ml
water 125ml
sugar 100g
ground turmeric ½ tsp
black peppercorns ½ tsp, crushed

1) Trim and peel the daikon. Slice very thinly (2–3mm), preferably using a mandolin. Put in a colander set on a plate. Add the salt and toss well. Leave for 45 minutes, tossing every 15 minutes.

2) Put the remaining ingredients in a saucepan. Simmer, stirring, until the sugar has dissolved.

3) Rinse the daikon under running water. Drain well, then spread out in a single layer on a clean tea towel. Blot dry.

4) Put the daikon in a bowl. Pour over the vinegar mixture. Leave to cool completely, then transfer to a clean jar with a lid. Store in the fridge for up to a week.


Recipe © Christine McFadden based on a recipe from

    Photography: Christine McFadden    
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