Ben Tish: Parsnips
'I am a massive fan of parsnips. From a chef's perspective they are such an economical ingredient. You can make so much from them. At all three of our restaurants you see parsnips dotted across our winter menus. We do a parsnip soup which is so simple: you just cook them in milk, season and blend, and yet it tastes so incredibly velvety and warming. We make chips from them, too, and use them with honey in a salad. They are a chef's best friend in the winter.'
Ben Tish is head chef of the Salt Yard group of restaurants in London. His book, 'Salt Yard' is published next month, Piquillo Publishing, £25; saltyard.co.uk