Instructions: 1 Pour the oil into a medium sized saucepan until its about 1/3 full. Heat to 180c/350f.

2 Meanwhile, peel each parsnip lengthways with a sharp potato peeler into long paper thin strips, turning it every now and then, until you have reached the hard central core, which you need to discard.

3 As soon as the oil is ready , drop in a handful of the parsnip shreds and fry for one minute until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper, repeat until all the shreds have been fried, season well.

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