This week I want to talk you through my recipe for a parsnip and fig roll crumble.

This recipe is the perfect hassle-free dessert to serve at a dinner party, as baby parsnips are delicious and currently in season.

Serves 4

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2 parsnips (topped and tailed)

Heaped teaspoon of brown sugar

Heaped teaspoon of honey

Sea salt

8 dried figs

2 drops of vanilla essence

1 star anise

1 teaspoon of mixed spice


6fl oz double cream


4oz brown sugar

4oz plain flour

4oz butter (room temperature)

Pinch of cinnamon

8 fig rolls (cut into 4 pieces)


1 Preheat the oven to 180Ë?c

2 Cut the parsnips into thumbnail pieces and season with sea salt. Place the parsnips in a roasting tin with a sprinkling of brown sugar and a tablespoon of honey. Roast for 20 minutes

3 Add the dried figs into the parsnip mixture and place back in the oven for 10 minutes

4 Take the mixture out of the oven and add a good glug of port, any good commercial port will do. To add an extra kick to the mixture I like to season it with vanilla essence, star anise and mixed spice at this stage

5 Place the mixture back in the oven until the sauce has reduced and looks like a syrup. Remove from the oven and drain 2fl oz of the liquid and put aside to cool  

6 Meanwhile, put the butter and plain flour into a bowl and mix together with your fingers until it turns into breadcrumbs. Mix in the brown sugar

7 Cut the fig rolls into 4 pieces so you have 24 little pieces and mix them into the crumble mix and set to the side

8 Spoon the crumble base on top of the parsnip and fig mixture and put it back in the oven for 14 minutes

9 Whip the double cream until it's thick enough to stick to your whisk

10 Once the syrup has cooled slowly pour it into the whipped cream. Place in the fridge till you are ready to use it

11 Once your crumble is ready remove it from the oven and place under the grill for 30 seconds

12 Remove thecrumble from the grill, spilt into 4 pieces and serve with the cream mixture.