Deep-frying brings out the luscious sweetness of parsnips, and their flavour is perfectly complemented by walnut-dressed baby spinach leaves.

2 large parsnips
115 g/4 oz/1 cup plain flour
1 egg, separated
120 ml/4 fl oz/1/2 cup milk
115 g/4 oz baby spinach leaves, washed and dried
30 ml/2 tbsp olive oil
15 ml/ 1 tbsp walnut oil
15 ml/ I tbsp sherry vinegar
15 ml/ 1 tbsp coarsely chopped walnuts
Salt, freshly ground black pepper and cayenne pepper
Serves 4
Peel the parsnips, bring to the boil in a pan of salted water and simmer for 10-15 minutes, until tender but not in the least mushy. Drain, cool and cut diagonally into slices about 5 cm/2 in oil for deep frying long x 5 mm-1 cm//4-V2 in thick.
Put the flour in a bowl and make a well in the centre. Put the egg yolk in the well and mix in with a fork. Add the milk, while continuing to mix in the flour. Season with salt and black and cayenne peppers, and beat with a whisk until the batter is smooth.
Put the spinach leaves in a bowl. Mix the oils and vinegar. Season with salt and pepper.
When you are ready to serve, whisk the egg white to soft peaks, fold in a little of the yolk batter, then fold the white into the batter. Heat the oil for frying.
Shake the dressing vigorously, then toss the salad in the dressing. Arrange the leaves on 4 plates and scatter with walnuts.
Dip the parsnip slices in batter and fry until puffy and golden. Drain on kitchen paper and keep warm. Arrange the fritters on top of the salad leaves.