Root vegetable chips and dips

Ingredients

• 1 parsnip, finely sliced
• 2 golden Sweet potatoes, finely sliced
• 1 Celeriac
• 2-3 Beetroot
• vegetable oil, for deep frying
• sea salt, for sprinkling

For the horseradish, mustard and dolcelatte dip:

• 200g horseradish
• 50g Mustard
• 50g Dolcelatte
• juice of 1/2 Lemons

For the Korean dipping sauce:

• 1 clove Garlic, crushed
• 2.5cm knob of Ginger, finely grated
• 2 Spring onions, finely chopped
• 2 tsp red chilli paste
• 1 tbsp Sugar
• a pinch of toasted Sesame seeds
• 1 tsp Sesame oil
• 1 tbsp rice wine
• 50ml Soy sauce

For the Indonesian shrimp sambal:

• 2 tbsp Olive oil
• 1 Shallots, thinly chopped
• 4 tsp fish paste
• 1 stalk Lemon grass, thinly chopped
• 2 tsp Palm sugar
• juice of 1 limes
• 4 tsp dried mango powder
• 1 plum tomato, chopped
• 1 red chilli, chopped
• 30g Peanuts, toasted and crushed