One of my happiest food memories is of a parsnip soup that I ate in a wonderful bed & breakfast near Loch Maree. It’s slightly sweet & hugely comforting after a day walking in the Scottish countryside. Or if you’re having a duvet day?

-Rachel Finley

2 large parsnips, peeled & diced

2 banana shallots, finely chopped

A large pinch of saffron threads

A splash of rapeseed oil

200ml chicken or vegetable stock

1 large orange, zested & juiced

Heat a splash of oil in a saucepan & sauté the shallots slowly until soft but not coloured.

Add the parsnip, saffron threads & the zest & juice of the orange. Toss with the shallots & then cover with stock. Add some boiling water if needed.

Bring to a simmer & cook for 10-15 minutes or until the parsnip is soft.

Allow to cool for 10 minutes & then blend.

Serve with parsnip chips if you like.

Historical Note:

We’ve all heard these sayings about blondes “having more fun” or a there being a certain cachet to having blonde hair. And it’s not a recent belief either. In Tudor times it was most certainly fashionable to have lighter hair. Wealthy ladies used natural hair dye to achieve this end containing cumin seed, celandine , oil and you guessed it ,saffron as well.