Serves 6 Prepare 10 minutes Cook 25 minutes 2 tbsp olive oil 1½ tsp Cooks’ Ingredients Baharat Spice 300g frozen Cooks’ Ingredients Cranberries 5 tbsp light muscovado sugar 2 clementines, scrubbed, zest and juice 2 x 300g packs British Baby Parsnips 2 tsp Cook’s Ingredients Herby Zaatar 1 Preheat the oven to 220ºC, gas mark 7. For the dipping sauce, put 1 tbsp olive oil in a small saucepan over a low heat. Add the baharat spice and stir for 30 seconds, or until you smell the vibrant aromas. Tip in the cranberries, sugar and clementine zest and juice. Give everything a good stir, then simmer for 6-8 minutes, until the cranberries have broken down and the mixture looks thick and jammy. Set aside to cool. 2 Meanwhile, trim o and discard the tops and tails of the parsnips, then halve lengthways. Cut each half into 3 or 4 thin wedges. Toss the wedges in a large bowl with the zaatar and 1 tbsp olive oil. 3 Line a large baking tray with baking parchment, then spread the parsnips over it in a single layer. Roast for 18-20 minutes, turning occasionally, until golden, crisp and cooked through. Season with a little salt and serve immediately, with the cranberry dip. V Per serving 760kJ/181kcals/6.3g fat/1g saturated fat/ 26g carbs/ 19g sugars/5.6g bre/2.5g protein/0.3g salt/ 1 of your 5 a day Roast parsnip chips with cranberry & clementine dipping sauce Makes 20 Prepare 5 minutes + cooling Cook 35 minutes 30g butter 1 onion, nely chopped 2 large cloves garlic, nely chopped ¼ x 20g pack lemon thyme, leaves picked, plus extra to serve 250g Leckford Estate Chestnut Mushrooms, nely chopped 180g pouch Merchant Gourmet Whole Chestnuts, nely chopped 150g fresh breadcrumbs 2 tsp Cooks’ Ingredients Porcini Powder ½ x 250g tub Essential Ricotta 50g Parmigiano Reggiano or Grana Padano, nely grated 1 British Blacktail Free Range Medium Egg, lightly beaten 2 tsp olive oil, plus extra for shaping 1 lemon, wedges, to serve Mushroom, chestnut & ricotta stuffing balls 1 Preheat the oven to 180ºC, gas mark 4. Melt the butter in a large frying pan over a medium heat, then add the onion and cook for 5 minutes to soften. Add the garlic and thyme, cook for 1 minute more, then stir in the mushrooms and chestnuts. Season and cook for 4-6 minutes, until any water released from the mushrooms has evaporated. 2 Stir in the breadcrumbs, porcini powder, ricotta and cheese. Season to taste, then stir in the egg. Set aside until cool enough to handle. 3 Roll the mixture into 20 golf ball-sized balls and place onto a parchment-lined baking tray. Oil your hands with a little olive oil if you nd the mixture is sticking to them. 4 Drizzle the stu ng balls with the oil, then bake for 20-25 minutes, turning after 15 minutes, until golden. Serve immediately, with a scattering of lemon thyme and lemon wedges to squeeze over. Per ball 360kJ/86kcals/3.6g fat/2g saturated fat/ 10g carbs/1.8g sugars/1.5g bre/2.8g protein/0.2g salt COOK’S TIP Make a quick, delicious dip for these by combining 200ml crème fraîche (or the remainder of the pot from the potato skins recipe) with 1-2 tbsp wholegrain mustard. Season and serve in a small bowl alongside.