Parmesan-crusted root vegetables

Cut vegetables such as beetroot, parsnips and carrots into thin wedges, and sweet potatoes and peeled butternut into thin rounds. Toss in cake flour and shake off the excess. Coat in beaten egg and dip into freshly milled Parmesan cheese. Deep-fry in batches until golden brown, about 2 – 3 minutes on each side. Drain well and season with black pepper and crushed dried red chilli (optional). Serve with wasabi mayonnaise or garlic-roasted chicken and a crisp, green, bitter-leaf salad.

COOK’S TIP
Always use freshly grated Parmesan rather than the readygrated variety that you can buy in tubs at supermarkets.