Vegetable Crisps

• 2 parsnips
• 2 beetroot
• 2 carrots
• 2

Dig out that Japanese mandolin again. Apart from the blood, it has been well worth the investment at this juncture, wouldn’t you say?

Thinly slice each of the washed, but unpeeled, raw vegetables into 1mm thick rounds. Don’t have a mandolin? Slice them with a vegetable peeler.

Heat the rapeseed oil in a high-sided pan over a medium flame to 190°C. If you have a thermometer, use