- 1 medium swede (about 600g), peeled and cut into chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 500g parsnips, peeled and cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 25g butter, plus a little extra
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp golden syrup
- 200g fresh breadcrumbs
- 2 eggs, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 thyme sprigs, leaves stripped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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.