Mary Berry suggests adding semolina to roast parsnips and potatoes for extra crispiness. The moisture content of the vegetables and semolina creates a fluffy interior and crispy exterior when baked. To achieve the perfect roast, par-boil the vegetables, coat them in oil, salt, pepper, and semolina, then bake until golden and crisp.
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‘Not as good’ – Pep Guardiola defends two under fire Man City stars
Manchester City manager Pep Guardiola acknowledged the team's struggles as they suffered their ninth defeat in 12 games, their worst run under his management. Despite injuries and lack of reinforcements in the January transfer window, Guardiola praised Bernardo Silva and Joao Cancelo for their versatility and commitment in playing multiple positions to help the team during this challenging period. Guardiola remains optimistic that the team will improve once key players return, emphasizing the importance of...
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