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 ...

Preheat the oven to 190°C. Peel and trim the parsnips and then cut them into batons the size of thick-cut chips. Place the parsnips chips on a large roasting tray. Peel the shallot and cut into ...

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.