Swede and Parsnip Bake
Bring a large pan of water to the boil, and add the swede chunks.
Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender.
Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning.
Transfer to a baking dish and smooth the surface.
Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash.
Dot with a few knobs of butter.
The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month – defrost completely before baking.
To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.