I Serves 4 ■ Takes 15 minutes, plus 30 minutes cooking ■ 82p a portion I 277 kcals, Kg fat, 7g sat. fata portion ■ Suitable for freezing

800g parsnips, chopped into chunks

1 tsp turmeric

Vi savoy cabbage or 300g brussels

sprouts, finely shredded large handful of frozen peas juice of Уг lemon 50g butter 1 tsp cumin seeds 1 tbspgaram masala 1 red chilli, deseeded and chopped 1 bunch of coriander, chopped (but

reserve 2 sprigs to decorate)

1 COOKTHE VEG Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 minutes. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 minutes until tender, adding the peas

for the final minute, then drain well.

OFRYTHE CAKE

Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Beat in all the other ingredients, except the remaining butter, and season with salt. Heat the butter in a non-stick frying pan, about 28 cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Continue cooking until crisp on the other side, then slide onto a plate and flip back into the pan. Keep doing this until the cake is crisp and cooked on both sides. Serve on a plate or board, cut into wedges. Top with the reserved coriander sprigs.