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1
Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork.
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2
Drain them really thoroughly.
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3
Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft.
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4
Add the chilli, garlic and shallots (or whichever of these you are using), and saute for 2 minutes, or until the garlic and shallots are softening.
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5
Stir in the garam masala (if including), and remove the pan from the heat.
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6
Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined.
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7
Put the pan back over the heat and add the second tablespoon of butter.
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8
Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide.
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9
Cook it for a few minutes.
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10
Carefully loosen the 'cake' and slide it onto a plate.
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11
Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side.
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12
While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles.
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13
When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.
