Step 1

Preheat the oven to 120˚C/gas mark 1/2

Step 2

Core the apple and use a mandolin to cut into 2mm rings. Place on a baking tray lined with parchment paper and place in the oven for 1 1/2 - 2 hours until dry and crispy

Step 3

Remove the apple rings from the oven and set aside. Increase the oven temperature to 200˚C/gas mark 6

Step 4

Wash and peel the beetroot, parsnip and squash. Using a peeler or mandolin, slice each vegetable on the diagonal to a thickness of 1-2mm

Step 5

Set aside on a plate lined with kitchen towel to absorb any excess moisture

Step 6

Add the oil, spices and salt to a bowl. Mix in the vegetables and ensure they are evenly coated

Step 7

Spread the vegetables out on a large baking tray lined with parchment paper. Place onto the bottom shelf of the oven for 15-20 minutes

Step 8

After 10 minutes, stir the vegetables on the tray to ensure even cooking

Step 9

Once the vegetables are golden brown, remove and place onto another tray lined with kitchen towel. Leave in a warm place to crisp up

Step 10

For the crispy pancake, add both flours and salt to a bowl. Slowly whisk in the water to form a smooth, crêpe-like batter - you may not need all of the water

Step 11

Add the rapeseed oil to a large non-stick frying pan and place over a medium heat. Once hot, add enough batter to thinly cover the entire surface of the pan - use the back of a ladle to spread the mix

Step 12

Once the pancake is dry on top, carefully flip over and cook for a further 30 seconds on the other side

Step 13

Remove from the pan and place directly into a small cereal bowl or breadbasket - this will help the pancake take on the shape of a bowl

Step 14

Repeat the process to use up the rest of the batter and make 2-3 pancake bowls

Step 15

For the pesto and yoghurt dip, combine both in a bowl and season to taste with salt and pepper

Step 16

For the butterbean hummus, drain the beans and add to a blender with the lemon juice, oil, paprika and seasoning

Step 17

Blitz until smooth, adding small amounts of hot water until you reach the desired consistency. Check the seasoning and adjust as necessary

Step 18

Place into a bowl and sprinkle with a little more paprika

Step 19

Divide the root vegetable crisps into the pancake bowls and serve with the dips