What you need (serves 4)

• 1kg parsnips, chopped
• 180ml milk, heated
• 2 garlic cloves, crushed
• 40g butter, softened

What you do

1. Boil, steam or microwave the parsnips until tender, drain.
2. In a bowl, mash with the milk until smooth then stir in the garlic and butter.

Tip: The same amount of sweet potato, celeriac, butternut squash or pumpkin can be used instead of parsnip.

What you need (serves 4)

• 2 onions, halved and sliced
• A large knob of butter
• 500ml beef stock
• 1 tbsp wholegrain mustard

What you do

1. Place the onions, butter and a pinch of salt in a medium pan; cook over a low heat for about 30 minutes, stirring occasionally, until dark brown and caramelised.
2. Add the stock and mustard, simmer for 20 minutes.

Tip: Red or white onions both work for this recipe.

What you need (serves 6)

• 4 large sweet potatoes, skin on, cut into chips
• 4 tbsp olive oil
• 2-3 tsp salt flakes
• 3 tsp smoked paprika

What you do

1. Heat the oven to 200°C/400°F. Toss the chips in the oil and arrange on a baking tray.
2. Cook for 30 minutes until tender. Mix together the salt and paprika, sprinkle over the chips before serving.

What you need

• 10 white onions, peeled and finely sliced
• 3 litres water
• 2 bay leaves
• 1 sprig thyme
• 2 cups demerara sugar
• 2 cups white wine vinegar
• 1 cup olive oil
• 1 cup white wine

What you do

1. Place the onions, water and bay leaf in a large pan, cover and simmer until the onions are very soft.
2. Add the rest of the ingredients and cook over a low heat for 3-4 hours, stirring occasionally, until the liquid is reduced by two thirds and a jam-like texture is obtained.
3. Remove the bay leaf, season with rock salt and spoon into a hot, sterilised jar. Seal and store in a cool, dark place.

What you need (serves 4)

• 100g plain flour
• 1 egg, lightly beaten
• 300ml milk
• Pinch of chopped thyme
• 1 tsp wholegrain mustard
• 1 medium white onion, sliced
• 1 apple, skin on, sliced
• 6 sausages
• 1 tbsp sunflower oil

What you do

1. Place the flour and a pinch of salt in a large bowl. Make a well in the centre and pour in the egg and a splash of milk. Using a whisk, draw the flour in, gradually adding the remaining milk. Add the thyme and mustard and mix well.
2. Preheat the oven to 220°C/430°F. Grease a medium roasting tin with sunflower oil. Arrange the onion, apple and sausages in the tin, season and cook for 10 minutes.
3. Pour over the batter and cook for 30-40 minutes until the batter is golden and well risen.