Credit: Nadiya’s Kitchen by Nadiya Hussain (Penguin, HB, £20)
"Now, before you say it – yes, there are parsnips in this cake. My parents love a good carrot cake, but when it’s the only thing they ask me to bake because they are not adventurous enough for much else . . . well, I had to change it up just for my own creative sanity. Carrots may give colour, but parsnips add a similar flavour and sweetness with a whole lot more fragrance, so this isn’t as bold and daring as it might sound from the title. It’s a moist and delicious cake, and an excellent alternative to carrot. You could also give this recipe a go with courgette or beetroot. They all add different things and work equally well." Nadiya
Prep: 25 minutes Cook: 30 minutes