Parsnip

Parsnips are lamentably underappreciated, but they are by far the tastiest of winter vegetables, so sweet and deep-flavored, and so versatile.

Trend for fresh vegetable juices moves to alcoholic drinks, using quintessentially British garden flavours such as pea, parsnip, mushroom and even celeriac.

This sumptuous slow-cooked, French-inspired beef recipe is sure to convince you and your guests of the benefits of taking things slowly, not to mention the creamed parsnip and vegetables with walnut and tarragon dressing.

At Christmas, in our house at least, roasted potatoes have always been obligatory, along with parsnips and even the occasional carrot.

Good quality alcohol and food make for good table-mates. But booze and food mixed together are an even better combination for connoisseurs of fine eating.