It is one of those vegetables that people love to serve along with their turkey and stuffing. However, did you know that in Scotland the parsnip is often called the white carrot?
I think that parsnips are seen by most people as a bit of a mystery because they don’t know what to do with them, but they should not be. They are the best vegetable you can get, followed closely by cauliflower and Swedes and, for me, they stand up for themselves.
Jacket potatoes are up there with porridge and, for me, they are the ultimate potato dish. I absolutely love them.
They are the most honest vegetable I can think of and if I had to have a last meal that is what it would be.
Texture is the key with a baked potato and the filling is paramount. A crispy skin is also essential.
I was brought up on jacket potatoes and I started with cheddar and other hard cheeses but as I got older and wiser, clever and stupider, I looked at different fillings.
These soft, juicy delicacies are perfect for adding a bit of sweetness to desserts and savoury dishes in autumn but, did you know that pears are a fantastic source of fibre, with one medium fruit containing around 25% of your recommended daily allowance?
HeraldScotland food expert Paul Kitching, from 21212 in Edinburgh, has always loved pears and says that they are one of the most versatile ingredients you can use in the kitchen.
He said: "Pears are perfect right now and you can do anything with them.
Mushrooms are one of the most versatile ingredients around, whether you’re making a hearty stew or a Chinese delicacy, they can always add something special to any dish. However, did you know that there are around 2,000 different species of edible mushrooms currently eaten around the world?
HeraldScotland food expert Paul Kitching, from 21212 in Edinburgh, is a big fan of the edible fungi and says that using them during November, when they are in season, makes them even better.