Parsnip

This is a great snack with drinks. Use a mandolin or v-slicer to cut the vegetables thinly – you want the slices to be as thin as possible. Pat vegetable slices dry on paper towel before cooking. Note

Do ahead: Parsnip hummus and spiced chickpeas can be made a day ahead; refrigerate in separate airtight containers. Reheat gently before serving. Note

Crisp outsides, crunchy corners and soft, tender insides with a honey, mustard and rosemary marinade make these the perfect roasted root vegetables.

Sweet and sticky caramelised vegetables that go perfectly with roast dinners.

Serve this buttery mash with your favourite stew for the ultimate comfort dish.