The Food Gatherer's Note: Hugh Fearnley Whittingstall is on a mission to stop food wastage. His current campaign highlights the horrific wastage of "imperfect" parsnips by farms due to the supermarkets demand for size and shape perfection. We love the wonky parsnips and here is one of HFW's recipes to try.
CURRY SPICED PARSNIPS AND POTATOES
Serves two to three.
About 500g potatoes
About 500g parsnips
3 tbsp sunflower oil
1 garlic clove, peeled and very finely chopped
For the curry spice mix
1 tbsp coriander seeds
Half a dozen black peppercorns
½ tsp dried chilli flakes
1 tsp ground fenugreek
1 tsp ground turmeric
¼ tsp fine sea salt
First make the spice mix. Heat the oven to 200C/390F/gas mark 6. Put the coriander seeds and black peppercorns in a dry frying pan and toast over a gentle heat for a few minutes, until fragrant. Tip into a pestle and mortar and leave to cool. Add the chilli flakes, then crush the lot to a coarse powder and mix with the fenugreek, turmeric and salt.
Peel the spuds and cut into 3-4cm chunks. Put them in a saucepan, cover with cold water and bring to a rolling boil. Boil for one minute only, then take off the heat and drain well.
Peel the parsnips, cut into similar sized chunks to the potatoes (remove the core if it seems tough or woody) and add to the potatoes.
Pour the oil into a large, shallow roasting dish and heat in the oven for five minutes. Tip the potatoes and parsnips into the hot oil, add the spice mix and toss so the veg get a good coating of spice. Roast for 40 minutes, giving them a stir halfway through, or until golden and crisp. Stir in the garlic and return to the oven for two to three minutes. Serve straight away, with thick, plain yoghurt and perhaps mango chutney.