We are excited to team up with local producer of COW-loumi, halloumi style cheese. Cow-loumi is made using only cows’ milk near Armathwaite, in the Eden Valley. This new style, creamier tasting halloumi has a high melting point which is great for frying in breadcrumbs or grilling and serving up with your salad.

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If you're wondering what you could do with this week's parsnips, what about switching up your regular snack of crisps and dips, to some parsnip chips with salsa Verde?

This simple recipe is a tasty alternative for the family to enjoy!

Ingredients:

2 Parsnips Chopped into Batons

Olive Oil

Salt Flakes

1 Garlic Clove, Peeled

2 Anchovy Fillets

1 Shallot, Finely Chopped

1 Lemon, Zested and Juiced

2-3 Capers, Chopped

1 Bunch of Flat-leaf Parsley

1 Bunch of Basil

Method:

- Heat the oven to 200c/ fan 180c/ gas 6.

- Peel and cut the parsnips into batons, removing any cores.

- Toss the parsnips in plenty of olive oil and sprinkle with salt.

- Tip onto a baking tray and cook, turning occasionally for about 20 minutes until they are golden and tender in the centre.

- Whilst the parsnips are cooking put the remaining ingredients in a food processor and pulse to a chunky salsa.

- Drizzle in some olive oil and pulse again.

- Serve the parsnips hot, with a ramekin of salsa Verde.

- Enjoy!