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 ...

5 Serve hot with the chopped parsley over the top. I love parsnip crisps as a snack or as a crunchy addition to roast meats. Again, some ground spices scattered over the crisps will be divine.

Mary Berry has shared her top tip for getting parsnips extra crispy at Christmas, and all you need is one extra ingredient ...

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 ...

Customers are going wild over a limited-edition flavour of the supermarket’s Specially Selected hand cooked crisps. The flavour in question, is Chilli & Maple Parsnip Crisps, which cost £1.25 ...

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 ...