Parsnip, Cheese and Onion Festive Fritters

Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside. 

Next, peel and grate the garlic (or use a garlic press).

Pop half the garlic into a small bowl with the butter. Use a fork to mash the garlic into the butter. Season with salt and pepper, then keep to one side.

Halve, peel and chop the onion into small pieces. Trim the parsnips, then coarsely grate (no need to peel).

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and parsnips and stir-fry until softened, 3-4 mins. Add the remaining garlic and fry for 1 min more. 

Transfer the mixture to a large bowl - keep the pan, you'll use it again. 

Add the mixed herbs, Italian style cheese, vegetable stock paste, flour, salt and eggs (see pantry for all three amounts) to the bowl.

Season with pepper, then mix together well. TIP: Lift out some of the mixture with a spoon - if it's too wet and doesn't hold its shape, add a little more flour. 

Return the now empty frying pan to medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.