side

4 parsnips, 750g approx, peeled and chopped in half lengthways then horizontally 300g shallots

1 tbsp olive oil

1 dsp brandy

80g butter

60g demerara sugar 1 dsp finely chopped thyme 1 dsp cider vinegar

1 egg, beaten

1 tsp Dijon mustard 3 dsp apple juice

250g ready-rolled all-butter

puff pastry

Horseradish

cream

150ml double cream 2 tbsp hot horseradish sauce

26cm oven-proof frying pan