Spiced Parsnip Dal, Parsnip Bhajis & Chilli Parsnip Pickle

Boil a kettle

Peel 1 [2] parsnip[s], then continue to peel lengths until you end up with a pile of parsnip ribbons, chop any remaining parsnip roughly and set aside for later

Slice the red chilli[es] finely then add to a small bowl (can't handle the heat? Go easy!) with the parsnip ribbons, cider vinegar, 2 tsp [4 tsp] sugar and 2 tbsp [4 tbsp] boiled water and set aside – this is your chilli parsnip quick-pickle

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then top, tail, peel and grate 1 [2] parsnip[s]

Add the grated parsnip to a medium bowl with the gram flour, half the turmeric (save the rest for later!), a very generous pinch of salt and 1 tbsp [2 tbsp] cold water

Massage the mixture for 20 secs, squeezing the parsnip together gently to keep some texture

Tip: Squeezing the mix will release the natural moisture in the parsnip!

Scoop out 6 [12] small handfuls of the mixture, shape into rough bhaji shapes and add to a baking paper-lined baking tray – these are your parsnip pakoras

Drizzle the parsnip pakoras with a little vegetable oil

Put the tray in the oven for 22-25 min or until the pakoras are golden, charred and crispy on the outside

Meanwhile, peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Chop the creamed coconut roughly (if required!) and dissolve the vegetable stock mix and chopped creamed coconut in 550ml [950ml] boiled water – this is your coconut stock

Rinse the red lentils in a sieve under cold water

Peel the remaining parsnip[s] and chop into rough, bite-sized pieces

Heat a pot with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped garlic, chopped ginger, curry powder and the remaining ground turmeric and cook for 1 min or until fragrant

Once fragrant, add the rinsed lentils and all the chopped parsnip to the pot and cook for 1-2 min or until everything is coated in the spices

Once coated, add the coconut stock, bring to the boil over a high heat, and cook for 15-16 min or until the lentils are tender and starting to break down – this is your spiced parsnip dal

While the dal is cooking, chop the coriander finely, including the stalks

Once everything is nearly ready, add the rotis to a separate baking tray and sprinkle them with a little cold water

Put the tray in the oven for 3-4 min or until warmed through

Meanwhile, drain the chilli parsnip quick-pickle and discard the pickling liquid