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BREAD TAKE A LOAF OF…

Just a few slices create the base of four tempting weeknight dishes – a easy and packed with flavour

Warm root vegetable and parma ham salad with yogurt dressing

SERVES 4. HANDS-ON TIME 30 MIN, OVEN TIME 45 MIN

Heat the oven to 200°C/180°C fan/gas 6. Put 500g carrots, quartered lengthways, 400g parsnips, quartered lengthways, 6 banana shallots, halved lengthways, 4 fresh thyme sprigs and a bashed garlic clove, still in its skin, in a roasting tin. Drizzle with extra-virgin olive oil, season well with salt and pepper and roast in the oven for 45 minutes. Tear 200g crusty bread into 4cm pieces and add to the tin for the final 15 minutes. Meanwhile, fry 6 pieces of parma ham in a splash of olive oil for 2-3 minutes on each side until crisp, then set aside.

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About delicious. Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

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