Gary Cook Shop

Whisk 1 cup plus 2 tablespoons flour, milk, egg, 2 tablespoons vegetable oil, and salt together in a bowl until smooth. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Dip onion rings in the batter, working in batches, until evenly coated and arrange in 1 layer on a plate.

11 Ingredients 3 Method Steps 1 celeriac 1 lemon cut into wedges 1 bunch baby carrots, trimmed and washed 2 parsnips, peeled and cut into wedges 1 Spanish onion, cut into wedges 1 bunch beetroot, trimmed, peeled and cut into wedges 1/3 cup olive oil, plus 2 tbsp extra 2 tbsp balsamic vinegar 1 clove crushed garlic 1 tsp brown sugar 75g baby spinach leaves Select all ingredients ADD TO SHOPPING LISTCOLES | SHOP NOW Step 1 Preheat oven to 200 Using a sharp knife, remove skin from celeriac. Cut into small wedges and place in a bowl of water with lemon wedges. This will prevent celeriac from browning. Step 2 Place baby carrots in a large baking tray with parsnips, Spanish onion and beetroot. Add celeriac and 2 tablespoons olive oil and toss vegetables to coat in oil. Bake for 30 minutes. Step 3 Whisk 1/3 cup olive oil, balsamic vinegar, garlic and brown sugar. Set aside. Toss the vegetables with baby spinach leaves. Serve drizzled with dressing.