• p41

    Ingredients:

    Crisps

    1 large beetroot, raw

    2 parsnips

    1/2 butternut squash

    40ml of rapeseed oil

    1 tsp of salt

    1 pinch of paprika

    1 pinch of ground cumin

    1 pinch of ground coriander

    1 Granny Smith apple

    Butterbean hummus

    400g of butter beans, tinned

    30ml of olive oil

    1 lemon, juiced

    1 pinch of paprika, plus extra for sprinkling

    1 pinch of salt

    1 pinch of pepper

    Crispy pancake

    50g of gluten-free flour

    2 tbsp of gram flour

    350ml of water

    1 pinch of salt

    30ml of rapeseed oil

    Pesto and yoghurt dip

    200g of low fat natural yoghurt

    1 tbsp of green pesto

    1 pinch of salt

    1 pinch of pepper

    Directions:

    Preheat the oven to 120˚C/gas mark 1/2

    Core the apple and use a mandolin to cut into 2mm rings. Place on a baking tray lined with parchment paper and place in the oven for 1 1/2 - 2 hours until dry and crispy

    Remove the apple rings from the oven and set aside. Increase the oven temperature to 200˚C/gas mark 6

    Wash and peel the beetroot, parsnip and squash. Using a peeler or mandolin, slice each vegetable on the diagonal to a thickness of 1-2mm

    Set aside on a plate lined with kitchen towel to absorb any excess moisture

    Add the oil, spices and salt to a bowl. Mix in the vegetables and ensure they are evenly coated

    Spread the vegetables out on a large baking tray lined with parchment paper. Place onto the bottom shelf of the oven for 15-20 minutes

    After 10 minutes, stir the vegetables on the tray to ensure even cooking

    Once the vegetables are golden brown, remove and place onto another tray lined with kitchen towel. Leave in a warm place to crisp up

    For the crispy pancake, add both flours and salt to a bowl. Slowly whisk in the water to form a smooth, crêpe-like batter - you may not need all of the water

    Spread the vegetables out on a large baking tray lined with parchment paper. Place onto the bottom shelf of the oven for 15-20 minutes

    After 10 minutes, stir the vegetables on the tray to ensure even cooking

    Once the vegetables are golden brown, remove and place onto another tray lined with kitchen towel. Leave in a warm place to crisp up

    For the crispy pancake, add both flours and salt to a bowl. Slowly whisk in the water to form a smooth, crêpe-like batter - you may not need all of the water

    Add the rapeseed oil to a large non-stick frying pan and place over a medium heat. Once hot, add enough batter to thinly cover the entire surface of the pan - use the back of a ladle to spread the mix

    Once the pancake is dry on top, carefully flip over and cook for a further 30 seconds on the other side

    Remove from the pan and place directly into a small cereal bowl or breadbasket - this will help the pancake take on the shape of a bowl

    Repeat the process to use up the rest of the batter and make 2-3 pancake bowls

    For the pesto and yoghurt dip, combine both in a bowl and season to taste with salt and pepper

    For the butterbean hummus, drain the beans and add to a blender with the lemon juice, oil, paprika and seasoning

    Blitz until smooth, adding small amounts of hot water until you reach the desired consistency. Check the seasoning and adjust as necessary

    Place into a bowl and sprinkle with a little more paprika

    Divide the root vegetable crisps into the pancake bowls and serve with the dips