These are rather like a root-vegetable version of the popular courgette fritters that you find in a lot of Italian restaurants. The taste is great and they are very moreish. Prep time: 10 minutes Cook ...

Garnish with parsnip crisps. Dust with icing sugar just before serving. Preheat the oven to 180°C/350°F/Gas Mark 4. Melt the butter, sugar and maple syrup in a pan over a gentle heat ...

The limited-edition packet of crisps is causing quite a stir - but customers are finding it hard to get their hands on them. The Specially Selected Chilli and Maple Flavour Parsnip Crisps have ...

As the lamb rests, fry the parsnip crisps in batches. Carefully add one-quarter of the thin slices of parsnip to the oil and fry for a few minutes until they are crisp and lightly browned.

Air-fry in small batches at 180C for 5–7 minutes or until dry and browning. The parsnip and smaller beetroot crisps might be done first. Leave to crisp up on trays or plates while you cook the rest.

Frying the mushrooms separately makes sure they stay crisp, woody and golden as the pie cooks. The parsnip topping is a little lighter, with more crunch and texture than a traditional mash topping ...