Tuck in to parsnips

Root vegetables are in season and parsnips are plentiful, relatively cheap and full of flavour. They also have a natural sweetness that combines well with beef when roasted together. Avoid huge ones that tend to have a woody core.

Abel and Cole’s golden parsnip and parmesan gratin feeds 4-6 people and makes a handsome supper served with cold ham.

Preheat the oven to 200C/Gas Mark 6. Butter a gratin dish. Peel 500g parsnips and slice as thinly as possible into rounds. Boil for 5 minutes or steam for 5-10 minutes until soft. Layer roughly in the gratin dish.

Mix together 175ml double cream, 2 cloves crushed garlic, 2 sprigs of thyme, 1 heaped tsp Dijon mustard and a good grating of nutmeg. Season well. Pour over the parsnips and press down so the liquid oozes through the vegetables. Dot the top with butter and cook in the oven for 35 minutes.

Remove from oven and cap generously with Parmesan. Return to oven for 10 minutes, until golden and bubbly.