Parsnips are great, cheap, easy to prepare and have loads of uses. How about parsnip hash browns for breakfast, spiced parsnip soup for lunch and curried parsnip mash to serve with sausages for tea or you could make a parsnip and walnut cake for afternoon tea. Peel, trim and then grate 350g of parsnips, you’ll need about 275g of grated parsnip. Whisk together two eggs and 250g caster sugar, add 125ml sunflower oil, finely grated zest of one lemon, and one tsp vanilla extract. When mixed, add the grated parsnips and reserve to one side. Sift together 375g self-raising flour, half a tsp ground cinnamon and half a tsp salt, then fold through the egg and parsnip mixture, finally mix through 60g copped walnut pieces. Pour the mixture into a lined, greased, round cake tin and bake at 170C for about 50 minutes. It should be well risen and brown when cooked. Check with a metal skewer if unsure, the skewer should come out clean. Allow to cool before removing from the cake tin and dredge with icing sugar before serving.