Winter salad and parsnip nests recipe
 For this recipe you can either make 12 small parsnip nests using a shallow fairy cake tin, or four using a Yorkshire pudding tin. 1 tbsp olive oil, plus extra for greasing2 large parsnips, peeled and julienned1 free-range egg, beatensalt and freshly ground black pepper 1 tbsp olive oil, plus extra for greasing 2 large parsnips, peeled and julienned 1 free-range egg, beaten salt and freshly ground black pepper 2 heads red chicory, thinly shredded¼ red cabbage, thinly shredded1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 heads red chicory, thinly shredded ¼ red cabbage, thinly shredded 1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained 25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 tbsp hazelnut oil1 tbsp sherry vinegar1 tsp Dijon mustard1 orange, juice of 1, finely grated zest of ½ 2 tbsp hazelnut oil 1 tbsp sherry vinegar 1 tsp Dijon mustard 1 orange, juice of 1, finely grated zest of ½ Method For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing.To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper.To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. Serve the parsnip nests with the salad.