Chicory & radicchio salad with roasted parsnip, blue cheese & grapes

There is nothing quite like a roasted parsnip, especially when you bring chilli and honey into the equation. This was a salad born out of the leftovers of a Sunday roast and is one of the loveliest winter salads we serve. Our preferred cheese for this is a creamy Dorset blue, which we encourage you to track down if possible. If you find blue cheese too tangy, you can substitute feta.