Race For Life: Vegetarian post-event dinner party recipe


STARTER: Honey and sesame roasted parsnip soup

  • 10 mins to prepare.40 mins to cook.
  • Serves 4


  • 4 parsnips, about 150g each
  • 4 tsps of toasted sesame oil
  • 4 tsps of sesame seeds
  • 2 large onions
  • 4 tsps of honey
  • 2 small carrots
  • 1 litre of vegetable stock

Each serving contains

  • Calories 285 14%
  • Sugar 29g 32%
  • Fat 10.4g 15%
  • Saturates 1.6g 6%
  • Salt 0.4g 7%

of your guideline daily amount


1. Heat the oven to 140 degress C.

2. Peel or scrub the parsnips and quarter, place on a baking tray.

3. Mix the oil, sesame seeds and honey together in a small bowl. Rub into the prepared parsnips, making sure they are fully coated.

4. Place the parsnips in the heated oven and roast for 30 minutes.

5. In the meantime, using a non-stick saucepan, sweat the onion in a little water over a low heat.

6. When the onions are soft, add the water, stock powder and chopped carrot to the pan and bring to the boil. Turn down the heat, cover and simmer until the carrots are cooked.

7. When the parsnips are cooked, remove from the over and add to the soup mix, including all the roasting juices.

8. For a smooth soup, blitz with a blender, if you prefer a courser chunky soup, mash the parnsips and veg with a potato masher.


  • 15 mins to prepare.35 mins to cook.
  • Serves 4


  • The Saucy Fish Company salmon with chilli, lime & ginger dressing (2 fillets per packet)
  • 1 red pepper, chopped into bite sized pieces
  • 80g egg noodles, uncooked weight
  • 80g sugar snap peas
  • 60g beansprouts
  • 2 tbsp of fresh coriander, chopped

Each serving contains

  • Calories 512 26%
  • Sugar 8g 9%
  • Fat 26g 37%
  • Saturates 5.6g 22%
  • Salt 2.9g 48%

of your guideline daily amount


1. Heat the oil in the pan and add the chopped garlic and onion and sauté for 5 minutes until soft.

2. Add the spices and cook for a further 2 minutes.

3. Add the carrots, courgettes, lentils and vegetable stock, bring to the boil and simmer covered, for 15 minutes.

4. Add the frozen peas and simmer for a further 5 minutes.

5. Stir in the cashew nuts and lemon juice.

6. Serve garnished with fresh coriander.


  • 7 mins to prepare.4 mins to cook.
  • Serves 4


  • 4 apples
  • 3 tbsp of brown sugar
  • 2 tsp of nutmeg
  • 2 tsp cinnamon
  • 4 tsp butter

Each serving contains

  • Calories 150 8%
  • Sugar 21.5g 24%
  • Fat 5.1g 7%
  • Saturates 3.3g 16%
  • Salt 0.1g 1%

of your guideline daily amount


1. Preheat oven to 180 degrees C.

2. Core the apples, leaving the bottom intact.

3. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a tsp (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.

4. Microwave for 3½ to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.

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