Root Vegetable Crisps With Spiced Salt

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   1. Scrub all the vegetables except the squash, then, with a mandolin or food processor with a slicing attachment, slice all the veg into rounds 1-2mm thick. Slice the beetroot last and keep it separate. Set all the veg aside.

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   2. Toast the cumin seeds in a dry frying pan for 1 minute, then crush in a pestle and mortar with the salt, paprika and pepper.

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   3. Fill a very large, heavy-based saucepan one third full of oil and heat to 180u00b0C (when a vegetable slice sizzles slowly). Line a large baking tray with kitchen paper. Fry small handfuls of each vegetable for 1-2 minutes at a time until they look frilly and begin to turn gold at the edges. (Fry the beetroot slices last, as they will dye the oil.) Remove with a slotted spoon, then drain on kitchen paper. Sprinkle with a little spiced salt; the crisps will firm up as they cool. They will keep in an airtight tin for up to 3 days.

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   Drinks recommendation:

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   The Corker recommends - The rooty flavours conjured from the earth by these vegetables are unbeatable with a great English ale.

* Per serving · 4 servings · Values may vary.