Peel, core and roughly dice the apples and parsnips. Melt the butter in a large saucepan, tip in the diced parsnips and apples, then add the fresh ginger and spices. Cover and cook gently for about 5 minutes, giving them an occasional stir; don’t let them colour.
Remove the lid, add the cider and vegetable stock and bring to the boil. Season with salt and pepper and simmer gently for ab