Summer starts here with the earliest ever harvest of parsnips.

As day was breaking the harvesters were busy out in the field lifting parsnips. They have been harvested earlier than expected providing some exciting results.

"We are delighted with this early season crop, especially with it setting a record start date and its consistent performance week on week," said John Cook, Grower for Fenmarc.

Parsnips have been cultivated for the last 2000 years and have many uses. With the parsnip season now in full swing we have looked at the parsnip, its diverse qualities and the many ways they can be enjoyed.

Why not roast a parsnip on the barbeque or slice some up for a delicious refreshing summer salad, however you like to eat yours here is a recipe bound to make your mouth water.

Parsnip Summer Salad

This scrumptious summer parsnip salad is perfect as a light lunch with a creamy pastry or can be the perfect accompaniment for barbequed meat.

Ingredients

4 whole parsnips

2tbsp honey

100g walnut halves

200g mixed salad leaves

3 large radicchio heads

Grated parmesan cheese

Salt and pepper

Method

1. Start by slicing the parsnips width ways to create lovely disc shapes.

2. Meanwhile heat oven to 200C/180C fan/gas 6.

3. Place the sliced parsnips along with the honey and walnut halves into a roasting tray.Make sure the vegetable oil is covering the parsnips; this will ensure they are nice and crispy when cooked.

4. Once oven has heated to the required temperature place the roasting tray in the oven and cook for 20-25 minutes until golden brown

5. Take the salad leaves and place into a large bowl.

6. Slice the radicchio heads into halves and nestle amongst leaves.

7. Take the golden parsnips and walnut halves and place on top of salad leaves.

8. Sprinkle with grated parmesan cheese, salt and pepper.

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