The first frosts yield the sweetest parsnips, to be served alongside Jerusalem artichokes in a slap-up roast, or blitzed into a spicy soup. Sweet roast chestnuts and juicy satsumas also come to the force.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).