The SS Tone
Next day, put the parsnips etc into a saucepan and place on medium heat. You will want the ingredients to heat but not to go all mushy. Remove the skins from the plantain, i removed the very tips too and chop them and carefully put them into the saucepan with the remainder of the parsnips and the celery etc and their juices. If using tinned butter beans, wash them under cold water and add them too.
Bring to a slow boil and simmer not too high for 30 minutes or so and add the remainder of any of the anchiovy sauce to the mix. Preheat oven to 200c. I would say gas mark 3 ish or slightly less. Remove from heat and ladle with little of the juices ALL of the ingredients from the saucepan (including the dried chilly peppers but place them on top). Heat in oven at 200c or gasmark 3 fior 45 minutes. If you like very sweet i could say glaze with honey with a brush part way through carefully. But i honestly do not think you need to. This dish is a real cleanser. Serve with a squeeze of lemon juice. I also tried bottled lemon juice and that is fine too. Not a dish which holds together like a pie or cake. If you eat some of this soon after it comes from oven it is very nice i found. But four hours or more after straight from the fridge lemon or not. Mmmmmmmmmmm