A warm salad which can be served as main course for vegetarians or vegans or as a side dish with meat.

Serves 2


4 large parsnips, peeled and chopped into 2cm pieces
25g butter
100g each of shitake and oyster mushrooms
¼  savoy cabbage, roughly shredded
1 clove of garlic, finely chopped
Leaves stripped from 3 sprigs of thyme
Splash of cider vinegar
30g toasted hazelnuts, halved

1Tbsp extra-virgin olive oil
1 lemon zested and juice of ½
1 garlic clove
1tbsp flat leaf parsley


Par boil the parsnips for 10 minutes in salted water. Drain and put to one side.

To make the crumb, combine all the ingredients together in a bowl.

Melt the butter in a large frying pan and sauté the parboiled parsnips until browned all over.

Add the chopped garlic, thyme and mushrooms and fry for 2 minutes before adding the savoy cabbage and fry until the mushrooms are softened.  Take off the heat and splash in the cider vinegar.

To serve, top with the parsley crumb and sprinkle the hazelnuts on top.