Crunch Coated Parsnip Chips

1. Preheat the oven to 220C/200C fan/gas mark 7. Place a large roasting tin in the oven to heat up.

2. Peel the parsnips, then cut them into evenly-sized chunky chips, about 2cm in diameter. Place them in a large pan, cover with water and bring to the boil.

3. Let them boil for two minutes, then remove from the heat and drain. Return to the pan, add the oil and toss to coat. Shake the flour, mustard and cayenne peeper over the parsnips, then stir until evenly coated.

4. Remove the hot roasting tin from the oven, tip in the parsnips and shake so that the chips are in a single layer. Roast for 25-30 minutes turning the chips half way through the cooking time until they are golden crisp.