Instructions: Preheat oven to 220c/425f/Gas 7.

1 Cook the potatoes in a pan of boiling water until tender, then drain.

Cook the turnip in a separate pan of boiling water until tender, then drain.

2 Slit the sausage skin and place the sausage meat in a bowl. Add the breadcrumbs, egg and 1 tbsp plain flour, season and mix together. Shape the mixture into two balls.

3 Heat 2 tbsp vegetable oil in an ovenproof frying pan. Add the meatballs and cook quickly to brown all over, then transfer the pan to the oven and continue cooking for a further 8-10 minutes, or until cooked through.

4 Fill a deep pan one third full with vegetable oil and heat. Cut the onion into thick slices and separate out into rings. Dip the rings in milk, drain and dust in the remaining flour to coat. Deep fry the onion rings until golden and crisp. Drain on kitchen paper.

5 Use a potato peeler to whittle the carrot down to a thin baton. Cut thick stalks out of the greens. Heat a little water in a large pan, add the leaves and cook quickly until just wilted, then drain.

6 Mash the potatoes with butter until smooth then season. Place the drained turnip in a food processor with the turmeric and blitz until smooth, then season.

7 Using an ice-cream scoop, make small balls from the mashed potato and then from the turnip mash. Pull leaves off the parsley and chop. Roll one of the meatballs in chopped parsley and roll the other in paprika to coat.

8 Cover a large plate with the green leaves and season all over. Arrange the mash balls in a triangle in the centre with the meatballs. Place the onion rings around the edge and sit the carrot baton in the centre.

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