Parsnip & Goats' Cheese Tart With Root Veg Crisps & Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Finely slice your parsnip[s] into discs

Finely slice your potato[es] into discs

Add the potato discs and parsnip discs to a large heat-proof bowl covered with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 6 min or until fork tender

Add your Marmite, dried thyme and your goats' cheese to a bowl

Season with a pinch of salt and pepper then give everything a good mix up – this is is your Marmite & goats' cheese sauce

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line a baking tray (or two!) with non-stick baking paper

Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Tip: The pastry border will puff up to give you a nice crust!

Spread the Marmite & goats' cheese sauce over the pastry within the border

Layer most of the softened potato & parsnip discs on top with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 15 min or until the pastry is until golden, cooked through and the edges have puffed up

Once done, drizzle over half of your maple syrup – this is your parsnip & goats' cheese tart

Line a separate baking tray (or two!) with non-stick baking paper

Add the remaining softened potato & parsnip discs to the tray[s] with a drizzle of olive oil and a pinch of salt and pepper

Put the tray[s] in the oven for 15 min or until until golden and crispy – these are your root veg crisps

Wash your salad, then pat dry with kitchen paper

Peel and slice your shallot[s] finely

Add the sliced shallot to a large bowl with your white wine vinegar and a pinch of salt, set aside for 3-4 min to pickle

Once pickled, add your Dijon mustard, the remaining maple syrup and a drizzle of olive oil, give everything a good mix up – this is your dressing

Gently toss your salad and walnuts through the dressing – this is your walnut & shallot salad