Cheap this week Parsnip meals mean money in the bank!

Make the most of delicious in-season produce while it’s at its budget best SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 3048kj COST PER SERVE $3.50

1 tbsp fennel seeds, roasted, crushed 3 tsp sea salt flakes ½ tsp chilli flakes 2 tbsp olive oil 4 pork loin chops, trimmed 2 red apples, cored, sliced ¼ small green cabbage, finely shredded lemon wedges, to serve

PARSNIP MASH

1kg parsnip, peeled, chopped ⅓ cup pure cream 50g butter, chopped

1 In a small bowl, mix fennel, salt, chilli and half oil. Rub over chops.

2 PARSNIP MASH In a medium saucepan of boiling, salted water, cook parsnip 10 mins. Drain, mash with cream and butter. Season.

3 Meanwhile, in a large frying pan on high, cook chops 4-5 mins each side until cooked through. Transfer to a plate, cover to rest and keep warm.

4 In the same pan, heat rest of oil on medium. Cook apples and cabbage 4-5 mins until wilted. Season. Serve with pork, mash and lemon wedges.