Good old classics don’t have to be served with boiled potatoes and gravy, the way many of us probably remember them from childhood.
They can easily be given a lift and served in new ways that suit the vegetables in season.
We love root vegetables in our house, – and for this batch of krebinetter (Danish breaded pork patties, also called karbonader) I have oven-roasted some parsnips, baked a few onions and made a fresh pea dip to go alongside.
