Quickly pan-fried pork chops, traditional sausages
with onion gravy, or as a topping for shepherd’s pie
Cook the parsnip and apple in a pan of salted
simmering water for 10 mins until tender, then
drain. Put the pan back on the heat, add the
butter and spices, then cook for a few mins
before adding the milk and warming through.
Add this to the parsnips and apple, season well
then whizz in the food processor until smooth,
or mash well by hand. Spoon into a bowl and
drizzle with a little melted butter to serve.