Clodagh Mckenna showcased a delicious Christmas spiced parsnip cake with orange cream frosting from her winter veg harvest on This Morning.

The ingredients are: 250g plain flour, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp ground ginger, 3 eggs, 230ml milk, 1 orange, zest and 2 tbsp juice , 180ml sunflower oil, plus extra for greasing, 260g light brown soft sugar, 220g parsnips (about 3), peeled and grated, 155g desiccated coconut and 100g raisins.

For the orange and hazelnut cream cheese frosting: 340g tub soft cheese, 30g icing sugar, sifted, 1 orange, juice and zest and 125 g roasted hazelnuts, roughly chopped.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.