Browned parsnips layered with tomatoes and baked in a rich sauce. Parsnips Molly Parkin (named after a flamboyant fashion writer of the 1960s and 70s) is a satisfying old-fashioned British dish that’s well worth reviving. A fresh green salad will cut through the richness and warm crusty bread will mop up the juices.
sunflower or light olive oil, for frying
25gbutter, plus extra for greasing the dish and dotting over the top