Creamy Parsnip Bowl

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Discard the top(s) and tail(s) of the parsnip(s) and chop into 3cm pieces

Add to an oven tray with 1-2 tbsp of olive oil and season with salt and pepper

Roast for 25-30 min, flipping half-way, until soft and golden, then remove

Meanwhile, boil a kettle (used in step 4)

Dice the onion(s) into 1cm cubes

Crush the garlic cloves with the side of a knife, peel and dice finely

Add 1-2 tbsp of olive oil to a large pan with a matching lid and heat on high

When hot, reduce to a medium heat and add the onion

Saute the onion for 2-3 min, stirring constantly, until soft and translucent

Add the garlic and cook for 1 min, until golden

Add the dried millet, stirring to coat, and cook for 3-5min, until slightly toasted

Meanwhile, dissolve the stock in 800ml (1.6L) of boiling water

Add the stock to the millet in one go, bring to a boil, and reduce to a rapid simmer

Simmer with a lid on for 25-35 min, stirring occasionally, until nearly all of the water is
absorbed and the millet is tender"

Once done, remove from the heat and keep covered

Meanwhile, discard the tough green top(s) and the root(s) from the leek(s)

Slice in half lengthways, and cut into 6cm pieces (roughly quartered)

Chop the goat's cheese coarsely

Chop the walnuts coarsely

Remove the tray from the oven, push the parsnips to one side, and add the walnuts

Roast for a further 5-10 min, until the walnuts are toasted and set aside

Meanwhile, add 1-2 tbsp of oil to a pot on a high heat

Brown the leeks for 1 min, add 75ml (150ml) of water and simmer with a lid on for 3-5 min, or until tender"