Roast parsnips with blackberries, honey, chicory & rye flakes ─ River Cottage

The last of the autumn's blackberries are ripe, salacious and full of flavour. Once all the berries are picked, the bramble retires back into the hedgerow, unnoticed and still for winter.

In this gorgeous colourful salad, Gill tumbles the berries through a tray of roasted early winter parsnips, where they burst in the hot honey and olive oil, and are cut through by the bitterness of red chicory. A scattering of rye flakes adds a nutty crunch. This is a real River Cottage favourite.