Parsnip

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Serve fritters sprinkled with a little sea salt. Note

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Make ahead: Cook soup up to 2 days ahead. Cover, then refrigerate. To reheat: Place soup in a medium saucepan over low heat; stir until heated. Vegetarian: Use vegetable stock instead of chicken, and omit chorizo. Note

Ham hocks, the shank end of a leg ham, are available at delicatessens, specialty stores, and some butchers. Shop around; hocks vary greatly in price, size and ‘meatiness’. Note

Onion, swede or sweet potato may be added to this mixture. Note

“Frenched” is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step. Note