Method

• 1

  Preheat the oven to 220C/425F/Gas 7. Heat the oil in a frying pan, add the onions and sauté over a medium heat for five minutes or until golden. Season, then reduce the heat and cook over a low heat for a further five minutes until they are really tender and caramelised.

• 2

  While the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 lt ovenproof dish.

• 3

  Scatter half the onions over the base of the dish and top with the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.

• 4

  Place the dish on a baking tray, then cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20-25 minutes until the parsnips are tender and the top is nicely browned.

• PER SERVING: 8.4g FAT (Excluding extras)