A hearty, filling and comforting bake great for a chilly evening. Parsnips are an excellent source of nutrients, packing a hearty dose of fibre, vitamins, and minerals into each serving. In particular, parsnips are a great source of vitamin C, vitamin K, and folate, as well as several other important micronutrients.

Serves 4

800ml chicken stock

800g floury potatoes such as Maris piper, peeled and thinly sliced into rounds

4 large parsnips, peeled and cut into 1cm thick rounds

Low – calorie cooking spray

1 onion, finely sliced

2 large unsmoked gammon steaks, visible fat removed

1tsp lazy garlic

½tsp lazy chilli

Pinch of black pepper

2tsp celery salt

Method

Preheat the oven to 200c, gas 6, 400f

Place the gammon steaks onto a non-stick baking tray and cook in the oven for 5 minutes on each side, remove from the oven and leave to cool slightly.

Pour the stock into a large saucepan and bring to the boil, add the potatoes and simmer for 5 minutes, then add the parsnips, garlic, chilli and pepper and cook for a further 5 minutes until both are almost tender.

Meanwhile spray a large non-stick oven proof casserole dish (around 30cm x 22cm), with low-calorie cooking spray.

Slice up the cooked gammon steaks into strips and put the potatoes, parsnips, remaining stock, gammon strips and onion slices into the casserole dish in layers. Leaving a few of the gammon steak strips for the top so they become crispy. Sprinkle with the celery salt and bake in the oven for 45-50 minutes until all the potatoes are fully cooked and most of the stock has been absorbed.

Serve with a green salad or vegetables.

Note; This casserole reheats really well the next day so great for a make ahead meal.