Maple syrup and rosemary make roast parsnips special Parsnips are naturally sweet, and when you roast them with maple syrup, that sweetness becomes deeper and almost smoky. Add rosemary and you’ve got an earthy, fragrant …

Mustard and sage work perfectly with parsnips Parsnips have this natural sweetness that begs for something sharp to cut through it. Mustard is just the thing. It adds a tangy kick that keeps each bite …

Balsamic glaze works great on roast parsnips Parsnips already lean sweet, and balsamic vinegar knows exactly how to play along. Roasted down, it becomes syrupy, with sharp edges mellowed by caramelisation. Drizzle it over parsnips …

Why soy and ginger suit parsnips so well Parsnips might feel very British, but they take wonderfully to Asian-inspired flavours. Their natural sweetness soaks up soy like a sponge, while ginger cuts through with sharp …

Why parsnip season matters Parsnips are available in shops almost year-round, but anyone who’s bitten into one out of season knows the difference. Early ones can taste woody and bland, while those left to grow …

Parsnips often sit on the same shelf as carrots and potatoes, yet people seem less sure about their health value. I’ve been asked many times whether they’re “just another starchy root” or if they bring …

Parsnips might not be the first vegetable you reach for, but once roasted they’re golden, sweet and irresistible. Their earthy flavour softens in the oven, caramelising into something that pairs with almost anything — from …

If there’s one thing that’s made my mornings simpler, it’s having a stash of frozen fruit in the freezer. For years, I was in the cycle of buying fresh berries, only to find them going …

These stuffed peppers make such a good main Stuffed peppers are one of those dishes I return to again and again because they feel both comforting and fresh. Each pepper becomes its own little serving, …

Pork loin is often overlooked in favour of shoulder or belly, but when treated properly it makes for a delicious main dish that feels leaner while still carrying plenty of flavour. I find it especially …