© Photography by Steve Baxter
Herta Frankfurter Classics, sliced potato, carrot and swede, with lemon and spices all cooked together in a pouch.
Serves 2 adults
Preparation time: 10 minutes
Cooking time: 50-60 minutes
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500g (1lb 2oz) floury potato, very finely sliced
150g (5½oz) carrots, sliced
150g (5½ oz) baby turnips, quartered
1/2 lemon
pinch ground coriander
pinch ground cumin
2x 240g pack Herta Frankfurter Classics
2 sprigs fresh thyme (optional)
25g (1oz) butter, cut into cubes
To serve:
feshly steamed green beans
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Pre-heat the oven to 200º C, 400º F, Gas Mark 6.
Place the potatoes, carrots and baby turnips into a bowl and squeeze over the juice from the lemon. Toss in the spices until the vegetables are well coated.
Cut 2 large squares of baking parchment and foil. Place the baking parchment on top of the foil and divide the vegetables between, piling them in the center of the parchment. Alternatively, use 2 roasting bags.
Place 4 frankfurters on top of each pile of vegetables and push the thyme in if using. Top with cubes of butter.
Hold the two longest edges together and fold over to form a seal. Fold in the sides and place on a baking tray. Cook for 50-60 minutes until the potatoes are tender. Serve each parcel on a plate with steaming hot green beans. Let each person break into their own parcel to release the aroma of the spices.
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Top Tip
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Use this recipe as a guide but adjust the quantities to suit. Your can replace or add to the vegetables with sweet potato, butternut squash or parsnip.
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Rich Smokey Tomato Pasta
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