Si and Dave served up a parsnip nests with a winter salad dish on The Hairy Bikers Home for Christmas.

The ingredients for the parsnip nests: 1 tbsp olive oil, plus extra for greasing, 2 large parsnips, peeled and julienned, 1 free-range egg, beaten and salt and freshly ground black pepper.

For the salad: 2 heads red chicory, thinly shredded, ¼ red cabbage, thinly shredded, 1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained and 25g hazelnuts, toasted, lightly crushed, to garnish.

For the dressing: 2 tbsp hazelnut oil, 1 tbsp sherry vinegar, 1 tsp Dijon mustard and 1 orange, juice of 1, finely grated zest of ½.

See more recipes from the bikers in their new book titled: The Hairy Bikers’ Mediterranean Adventure: 150 easy and tasty recipes to cook at home, available from Amazon now.