Make the spice mix.

Dry-fry the hazelnuts and seeds in a small, heavy-based frying pan over a medium heat for 3 minutes until they emit a nutty aroma.

Using a pestle and mortar, pound the nuts and seeds to a coarse powder, or tip into a spice grinder and grind to a fine powder.

Stir in the mint and season well.

Set aside.

Pour enough oil for deep-frying into a deep saucepan and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds.

Deep-fry the parsnips in batches until lightly golden.

Remove with a slotted spoon and drain on kitchen paper, then tip all the parsnips into a bowl while hot, and sprinkle over half the dukkah spice mix.

Reduce the heat (the beetroot slices burn easily) and deep-fry the beetroot in batches.

Remove and drain on kitchen paper, then tip into a bowl and sprinkle with the remaining spice mix.

Serve the parsnip and beetroot crisps separately, or mixed together.