Quick & easy party nibbles
BBCgoodfood.com
BBCgoodfood.com
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Ingredients

  • 200 ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.
  • 4 cm rounds and baking. When cool, split and spread generously with orange or jaffa curd (we used Waitrose) and top with a small dollop

Instructions

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