Red Lentil & Parsnip Purée

Like mashed potatoes, this purée is one of those dishes that comforts and sustains. Thinned down it makes a great soup, but I like to serve it as a base for oily fish, such as grilled mackerel, sardines or grey mullet. You can vary the taste by adding different herbs, extra garlic or chilli or even by using green lentils in place of red. These will take longer to cook, however.