Bring a large pan of water to the boil,
and add the swede chunks. Boil for 3 mins,
then add the parsnips and boil the lot for
12 mins more or until tender. Drain well,
then tip both together into a pan or bowl
and mash well with the butter. Stir in
the golden syrup, three-quarters of the
breadcrumbs and the eggs with plenty of
seasoning. Transfer to a baking dish and
smooth the surface. Toss the remaining
breadcrumbs with the oil, seasoning and
thyme leaves, then scatter over the mash.
Dot with a few knobs of butter. The dish
can now be covered and chilled for up
to 48 hrs, or frozen for up to a month –
defrost completely before baking.
To serve, heat oven to 200C/180C fan/
gas 6 and bake for 40 mins or until piping
hot and the crumbs are crisp.