Peel the vegetables and discard the skins.
Using the peeler, peel the vegetables lengthways to make wafer thin vegetable chips.
Peel the parsnips until you reach the tough inner core.
preheat vegetable oil to 175C/325F.
Thread each of the separate flavours onto the wooden skewers to cover the top 10cm/4in.
Deep fry each flavour in batches until crisp and golden.
Drain onto absorbent paper and sprinkle with salt.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.