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SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE

Salt-baking is a whole new way to enhance the parsnip’s sweetness and add to its savouriness. Parsnip and horseradish are, for me, a natural food match like tomato and basil. I really like the heat the horseradish adds to this dish, while also adding a little acidity to break through the creaminess. This is a winter dish that is great for a cold evening to warm and satisfy.

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 25 minutes

6–8 parsnips, peeled and topped and tailed (about 1kg in total)

FOR THE SALT DOUGH

1 × quantity of Salt Dough, using 1 tbsp roughly chopped thyme

FOR THE HORSERADISH SAUCE

400ml milk

½ bunch of thyme

150ml double cream

3 tbsp horseradish sauce

sea salt and freshly ground black pepper

FOR THE CRUMBLE TOPPING

150g wholemeal flour

50g rolled oats

100g soft butter

50g grated Cheddar cheese

2 tbsp thyme leaves, plus extra to serve

Preheat the oven to 200°C/180°C fan/gas 6.

To make the salt dough, combine all ingredients in a bowl with 100–125ml cold water (enough to bind the mixture). Knead until well combined. Roll out the dough on a sheet of baking parchment to a thickness of 2mm, then place the parsnips, top to tail, on top. Fold the dough on top of the parsnips until the parsnips are completely enclosed and place the dough-wrapped parsnips on a baking sheet. Bake for 1 hour until the parsnips are soft (breaking the crust a little to test for doneness with a knife).

While the parsnips are baking, make the horseradish sauce. Put the milk and thyme in a saucepan and bring to a simmer. Remove from the heat and cover with clingfilm. Set aside for 20 minutes then strain through a fine sieve into a jug. Add the cream and horseradish and season well with sea salt and pepper.

Remove the parsnips from the oven and, using a knife, carefully remove the salt dough and discard. Leave the parsnips to cool, then cut them into 2–3cm-thick rounds. Put them in the bottom of a large, ovenproof dish (approximately 20cm square). Pour the horseradish sauce over the top of the parsnips.

To make the crumble, mix all ingredients together in a bowl. Season well then crumble on top of the parsnips and horseradish sauce.

Bake for 20–25 minutes until golden, then sprinkle over the remaining thyme.