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Save The Scraps

#SaveTheScraps recipe, as created by Rosie Birkett @rosiefoodie

Roasted broccoli stalk dip


  • 1 broccoli stalk – about 150g, chopped into slices
  • A pinch of chilli flakes
  • 1 clove of garlic
  • 15g tahini
  • 1-2 tbsps lemon juice
  • Bunch Flat leaf parsley
  • 1/2 tsp sea salt
  • Olive oil, for drizzling
  • Za’atar to garnish

Heat the oven to 200 fan. Coat the stalk and garlic clove in a little olive oil, salt, pepper and chilli flakes and spread out on a roasting tray. Roast for 20-25 minutes, until tender enough to puree, then transfer to a small, powerful blender with the other ingredients and four tablespoons of water and blitz until smooth, scraping down the sides in between blitzes. Taste for seasoning and add a little more salt or lemon if you think it needs it.

Parsnip and peel crisps


  • 2 large parsnips, scrubbed (or a pile of parsnip peels)
  • 1-1.5 tbsps groundnut oil
  • 1 tsp garlic granules
  • Nutmeg, for grating
  • A big pinch of sea salt
  • Thyme leaves from four sprigs of thyme

Heat the oven to 130 fan. Grab a large bowl and line a couple of baking trays with baking parchment. Peel the parsnip, peel and all into strips into the bowl and toss with enough oil to very lightly coat it all. Season with salt, scatter over the garlic granules and thyme leaves grate over some nutmeg. Strew the parsnip slices across the baking trays in an even layer, giving them lots of space to crisp up, and bake for 20-25 mins, turning halfway through, until crisp and golden. Transfer to plate to cool. Serve with the broccoli stalk dip.