This is a delicious and indulgent dish. Can be eaten on it’s own or as an accompaniment to a roast dinner.

800g parsnips, peeled, thinly sliced

400ml milk

200ml double cream

200ml water

1 tsp mustard powder

100g cheese

Pinch of Kashmiri chilli powder (or a mix of sweet paprika and cayenne pepper)

1 tablespoon of curry powder

Preheat the oven to 180C

Combine the parsnips, milk, double cream, water an spices in a pan and bring to boil

Simmer for 5 minutes

Stir the mustard and half the cheese in and transfer to a baking tray

Scatter the remaining cheese over the top and bake until the parsnips are cooked through and the cheese has turned golden brown (1 – 1,5 hour)