Kale with parsnips and cream

Peel the parsnips and discard the skin. Continue peeling the parsnips into ribbons. Melt half the butter with the sunflower oil in a large frying pan and get it really hot, as you want the parsnips to start browning almost immediately once they hit the pan. Don’t cram them all in a small pan either or it won’t happen. Add the parsnip ribbons and fry for 4-5 minutes over a high heat until tender and browned, stirring constantly. Tip onto a plate covered with a little kitchen paper to mop up any excess butter and set aside.

Melt the remaining butter in the same pan. Roughly shred the kale, omitting any particularly gnarly-looking stalks and add to the pan. Cook over a high heat for 2 minutes.

Add 1-2 tbsp water and continue cooking for a further 5-7 minutes or until tender stirring continuously and adding extra water when needed. When cooked there should be no excess water.

Return the parsnip ribbons to the pan, add the cream, nutmeg and plenty of seasoning, particularly pepper. Toss together until hot and serve.