ROASTED PARSNIPS, COLSTON BASSETT STILTON SAUCE, THYME AND WALNUTS, WITH LEWIS DE HAAS

Over the course of a holiday lunch, Lewis cooked four dishes using some of the contents of our Festive Peak Season Box and our Festive Afters Box. In this recipe – the last of the four in this series – sweet, honey-roasted parsnips pair with a creamy but intense Colston Bassett Stilton sauce.

ROASTED PARSNIPS, COLSTON BASSETT STILTON SAUCE, THYME AND WALNUTS, WITH LEWIS DE HAAS

INGREDIENTS

250g parsnips
2 tbsps honey
2 sprigs of thyme
100g Colston Bassett Stilton
100g butter
20g plain flour
300ml whole milk
100ml double cream
8 walnuts
50ml olive oil
Salt and pepper

METHOD

Pre-heat the oven to 200°C

Peel the parsnips, cut in half to remove the core, then cut into half again

Pick and chop the thyme

To make the sauce, melt 30g of the butter then add the flour and cook for 2 minutes. Add the milk slowly, whisking all the time. When the sauce has thickened add the cream then whisk in the Colston Bassett Stilton. Finish with salt and pepper

To roast the parsnips, heat a pan on the stove and add the olive oil, when the parsnips are coloured turn over and repeat, when both sides are coloured add the butter, honey and chopped thyme, make sure all the parsnips are coated in the butter and honey then transfer to a roasting tray and place in the oven for 10 minutes or until just softened

Crack the walnuts, break in half and toast in the oven for 1-2 minutes

To serve, pour the sauce into a dish and top with the roasted parsnips and finish with the toasted walnuts