Salt-baked parsnip and horseradish crumble
6 to 8 parsnips, peeled and topped and tailed (about 1kg in total) the parsnips until they are completely enclosed and place the dough-wrapped veg on a baking sheet. Bake for one hour until the parsnips are soft (break the crust a little to test for doneness with a knife).
While the parsnips are baking, make the sauce. Put the milk and thyme in a saucepan and bring to a simmer. Remove from the heat and cover with cling film. 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
2cm to 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 of the ingredients together in a bowl. Season well, then crumble on top of the parsnips and horseradish sauce.
Bake for 20 to 25 minutes until golden, then sprinkle over the remaining thyme.
Recipe from New Classics by Marcus Wareing (HarperCollins, £20)