Instructions: 1 Quarter the parsnips and cook in a pan of boiling, salted water for 7-8 minutes until tender.

2 For the Sauce: Place the cranberries, sugar and ginger in a small pan. Using a zester, pare in the orange rind and squeeze in the juice.

3 Bring to the boil and simmer for 15 minutes until the berries have all popped and the sauce is thick and glossy.

4 Roughly chop the Brazil nuts and place in a small bowl. Finely chop the sage and crush the garlic. Mix with the nuts.

5 Quarter the Camembert into four wedges and cut the cheese horizontally from the point of the wedge right up to, but not through, the rind.

6 Sprinkle the nut mixture inside each piece of cheese and press firmly back together so the filling is enclosed. Drain the parsnips.

7 Crack the egg into a shallow bowl and whisk with the milk, grating of nutmeg and plenty of seasoning.

8 Dust the cheese wedges with the seasoned flour and dip in the beaten egg and the breadcrumbs, ensuring they are evenly coated. Put on a plate and refrigerate for a couple of minutes.

9 Heat the oil in a saute pan and add the drained parsnips. Drizzle in the honey and soy and cook for 3-4 minutes, turning until brown and glazed.

10 Deep fry the filled Camembert for 1-2 minutes until crisp and golden brown. Drain on kitchen paper.

11 Pile the glazed parsnips high on a serving plate and spoon over a little of the cranberry sauce. Top with the Camembert wedges and garnish with the chives.

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