1.) Pre-heat the oven to 150 degrees (fan). Place all the ingredients for the mince filling in a medium saucepan and place on a medium heat for 10 minutes, continually stirring so the mixture doesn’t burn.
2.) Once the mixture has thickened and darkened, leave aside to cool. For the pastry, begin mixing together the butter, flour and icing sugar until it turns into a crumbly consistency. Add the lemon zest, xanthan gum and vanilla paste and continue mixing using a spoon.
3.) With a pre-greased mini muffin tray, take a rough tsp of the pastry and flatten it into each pocket of the tray using your thumb to cover the base and edges evenly. Repeat this process 11 times.
4.) Fill each pastry base with a tsp of mince filling.
5.) For the star topping, take a ball of the pastry, flattening it with the palm of your hand. Use a star cutter to cut into the pastry. Repeat this process 11 times.
6.) Place in the oven for 20 minutes. Leave to cool before removing them from the tray.
2.) Finely grate the parsnips using the side of the grater that’s covered in little round stars. Transfer to a mixing bowl and toss the parsnips with the garlic infused oil and salt and pepper. Whisk in the egg and chives and mix until well combined. Add the lemon zest and repeat the mixing. Place the mixing bowl in the fridge to solidify for 15 minutes.
3.) Place the fish on a pre-lined cooking tray and put in the oven. Leave to cook for 15 minutes, until slightly crispy on the outside.
4.) Mash up the fish using a fork and add to the parsnip mixture. Mix well, then form into 10 patties.
5.) Put 10 or so sprays of frylight cooking oil into a large frying pan placed on a medium heat. Once the spray starts to foam, add as many of the patties and fry for 6 minutes, flipping them over halfway through until they turn golden and crispy. Repeat this process with the second batch. And serve with a few wedges of lemon.
1.) Preheat the oven to 170 degrees (fan). Grease a regular loaf tin or line with parchment paper and set aside.
2.) Place the butter and sugars into a mixing bowl and cream until light and smooth. In a separate bowl, whisk together the eggs and yoghurt until smooth, then add into the creamed mix. Whisk again until well combined.
3.) Sift the flour, mixed spice, baking powder and xanthan gum into the batter and repeat the whisking process until the dry ingredients have mixed in. Pour in the vinegar (you may notice the batter fizzing up – this is to be expected). Using a spatula, fold the vinegar into the batter for about 20 seconds.
4.) Scrape the mixture into the loaf tin and bake for 50-55 minutes. Once baked, set aside to cool and serve.