Crunchy-topped parsnip and rosemary gratin

Serves 4-6 You will need:

•25g butter, diced, plus extra for greasing • 400ml cream • 2 cloves of garlic, peeled and crushed • 1 teaspoon finely chopped rosemary leaves • Sea salt and freshly ground black pepper • 800g parsnips, peeled and very thinly sliced •25g white breadcrumbs •15g Parmesan cheese, finely grated •15g butter, melted

1 You will also need a 20cm-square gratin dish; one that’s 5cm deep. Preheat the oven to 180°C, 350°F, Gas 4.

2 Butter the gratin dish and put it on a baking sheet.

3 Put a saucepan on a medium heat, pour in the cream and add the crushed garlic and the finely chopped rosemary leaves. Season with sea salt and freshly ground black pepper and bring just to the boil, then remove the saucepan from the heat. Stir in the very thinly sliced parsnip, then pour everything into the buttered gratin dish, taking care to evenly spread out the parsnip slices. Scatter the diced butter over the top and bake the gratin in the oven for 30 minutes.

2 In the meantime, put the white breadcrumbs in a bowl, and add the finely grated Parmesan cheese. Pour in the melted butter and season with sea salt and freshly ground black pepper. Scatter the breadcrumb mixture over the top of the gratin and pop it back in the oven to cook for another 15 minutes, until it becomes crisp and golden on top. The parsnips should be soft when they are pierced with a knife.