Beverley Glock finds farm-fresh food to make with your children. Five-year-olds can make this with an adult

This healthy alternative to crisps and dips is lovely to nibble after school and equally yummy to serve with drinks for friends. Serves 4; prep 15 min, cook 15-20 min

4 parsnips
4 tsp coriander seeds
4 tsp cumin seeds
Good pinch of sea salt
1 tbl olive oil
Small tub natural yoghurt
Juice of a lemon
Preheat the oven to 200C/gas 6.

Peel the parsnips and cut into sticks about 5mm wide and 7cm long. Place the coriander, cumin and salt into a pestle and mortar and grind; don’t make it too fine. Whole spices give a nicer flavour and crunchiness to the chip sticks. Place the ground spices in a freezer bag with the olive oil and throw in the parsnip sticks. Tie the top and let the children toss the bag to coat the parsnips with the spices. Pour on to a nonstick baking tray and cook for 15-20 min until the edges are slightly browned. Pour the yoghurt into a small bowl, stir in lemon juice and serve as a dip with the chip sticks. www.splatcooking.net

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