- 25g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 425ml double cream
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1kg potato, thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 350g swede, thinly sliced
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 350g parsnip, thinly sliced
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- small bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp thyme leaf
- 1 garlic clove, crushed
- 50g parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften.
Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste.
Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1½ hrs until bubbling and golden, covering with foil for the final 30 mins if it’s becoming too brown. Leave to rest for 10-15 mins before serving.