chilli parsnip chips & soured cream

Serves 4

Preparation time 10 minutes

Cooking time 25 minutes

500 g (1 lb) small parsnips, cut lengthways into quarters

3 tablespoons vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon celery salt

4 tablespoons sweet chilli sauce

Put the parsnips in a bowl. In a separate small bowl or jug, mix together the oil, cumin, coriander and celery salt. Add to the parsnips and mix well, turning the parsnips until they are evenly coated. Scatter in a shallow roasting tin and place on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for about 20 minutes, turning the parsnips frequently, until tender and turning golden. Brush with the chilli sauce and cook for a further 5 minutes.

Transfer to a serving bowl. Serve with soured cream for dipping as a snack or with pork or lamb chops.

For mushrooms with tarragon & cream, quarter 250 g (8 oz) chestnut mushrooms and toss with 25 g (1 oz) melted butter. Scatter in a shallow dish and season lightly with salt and pepper. Place on the upper rack of the halogen oven. Set the temperature to 250°C (482°F) and cook for 8 minutes, turning frequently. Melt a further 25 g (1 oz) butter and mix with 50 g (2 oz) fresh white breadcrumbs. Scatter 2 tablespoons chopped tarragon over the mushrooms and pour over 100 ml (3½ fl oz) single cream. Scatter with the breadcrumbs and cook for a further 5–10 minutes until heated through.