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Maple-Glazed Parsnip, Chestnut and Feta Loaf
This vegetarian recipe is packed with lots of different textures and flavours, making it a perfect dish for a cold autumn evening. Ingredients 150g unsalted butter, plus an extra knob and a little to grease 150-200g parsnips, trimmed and cut lengthways into 1.5cm slices 50g pecan halves or pieces 50g