The distinctive sweet nutty taste of chestnuts blends perfectly with the similarly sweet but earthy flavour of parsnips. Fresh chestnuts need to be peeled but frozen chestnuts are easy to use and are nearly as good as fresh for this recipe.

450 g / 1 lb parsnips, cut roughly into small pieces
115 g/4 oz frozen chestnuts
25 g / l oz/2 tbsp butter
1 garlic clove, crushed
15 ml/1 tbsp chopped fresh coriander
1 egg, beaten
40-50 g/ 11/2-2 oz fresh white breadcrumbs
Vegetable oil, for frying
Salt and freshly ground black pepper
Sprig of fresh coriander, to garnish
Makes 10-12
Place the parsnips in a saucepan with enough water to cover. Bring to the boil, cover and simmer for 15-20 minutes.
Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 8-10 minutes. Drain, place in a bowl and mash roughly into a pulp.
Melt the butter in a saucepan and cook the garlic for 30 seconds. Drain the parsnips and mash with the garlic butter. Stir in the chestnuts and coriander. Season with salt and pepper.
Take about 15 ml/ 1 tbsp of the mixture at a time and form into small croquettes, about 7.5 cm/3 in long. Dip each croquette into the beaten egg and then roll in the breadcrumbs.
Heat a little oil in a frying pan and fry each of the croquettes for 3-4 minutes until crisp and golden, turning frequently so they brown evenly.
Drain the croquettes on sheets 6of kitchen paper, wiping away any excess oil, and serve at once, garnished with sprigs of fresh coriander.