potato, parsnip & horseradish bake
 
 

500ml/18fl oz full-fat milk
400ml/14fl oz double cream
1 garlic clove, squashed with the side of a knife but left whole
a few fresh thyme sprigs
½ tsp freshly grated nutmeg
2 tbsp hot grated horseradish, from a jar
900g/2lb King Edward potatoes
700g/1lb 9oz parsnips
2 tbsp butter, softened
handful white or brown breadcrumbs

Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.

Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.

Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

If the top of the bake needs a little more colour, increase the oven temperature to 200C/180C fan/
gas 6 for 10-15 mins.

per serving: 653 kcals, fat 45g, saturates 27g, carbs 48g, sugars 13g, fibre 10g, protein 9g, salt 0.3g