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 ...

Before roasting, you can toss blanched parsnips in flour and finely grated Parmesan, and roast in the oven until crisp and golden. He explained this will add "an extra crunch, and give them a real ...

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 ...