Recipe 23 of 30 - Maple parsnip tarte tatin 🍁 A vegetarian centrepiece or sweet, sticky side dish for a Christmas to remember (we had this with gammon and it was delicious!!). Simple to make and spectacular to eat, my favourite kind of dish. #TheIngredientDiaries Ingredients: 1kg parsnips 1 x 300g sheet puff pastry 1 tbsp olive oil ½ tsp cumin seeds 35g butter 3 tbsp maple syrup 1 heaped tsp wholegrain mustard Method: 1. Preheat the oven to 180C fan. Peel and cut the parsnips lengthways, then p

Parsnip Roasties with Lemon, Fennel & Thyme Sweet, earthy parsnips make a phenomenal stand-in for spuds when it comes to making classic roasties Ingredients Sea salt 1.5 kg large parsnips 125g rapeseed oil Freshly ground pepper 1 tsp fennel seeds 2 tsp thyme leaves 1 lemon, zest only 1. Heat your oven to 220°C/Fan 200°C/Gas 8. Put a large roasting tin in the oven to heat up. Bring a large pan of salted water to the boil. 2. Peel your parsnips and cut into chunks around 3-4cm wide. Boil the parsn

Parsnips are in season, so it’s autumn soup time 😋 Try our Parsnip and Apple soup 🍲 the perfect mix of sweet and savoury, and oh-so-comforting ❤️ Here’s how: • 720g parsnips • 3 teaspoons olive oil • 2 cooking apples, sliced • ¼ teaspoon cumin powder • 2 medium white onions, finely chopped • 1 inch root ginger • 1½ litres low-fat chicken stock or 2 stock cubes, dissolved in 1½ litres water • Freshly milled black pepper, to taste Bramley apple salsa • 1 small Bramley apple, peeled and sliced •