Instructions: Dice the onions and crush the garlic.

Melt the butter in a thick based pan. Add the onions, sweat off (without colour) for 2-3 minutes.

Add the garlic and then the loveage and stir thoroughly with the coriander, cumin, chilli and garam masala.

Add the flour and cook out. Add the parsnips, celery and carrot. Add the stock. Bring up to the boil then simmer until the parsnips are cooked. Add the milk and check the seasoning.

Put through a liquidizer and then a sieve, reheat and serve with creme fraiche and roasted salted seeds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.