Parsnip rösti with pickled walnuts & watercress

1. Beat the quark in a bowl with the syrup, mustard and half the parsley to make a dressing. Discard any large watercress stalks and mix the leaves in a bowl with the walnuts. Drizzle with the walnut vinegar.

2. Grate the parsnips into a bowl and add the egg, remaining parsley and a little salt. Divide the mixture into quarters. Heat the oil in a frying pan. Place an 8-9cm metal crumpet ring or round cutter into the pan and spoon a quarter of the parsnip mixture into it. Pack down with the back of the spoon and carefully lift away the ring. Repeat for the remaining 3 quarters.

3. Cook gently for 4-5 minutes until golden on the underside. Turn carefully with a fish slice and cook for a further 4-5 minutes until cooked through. Spoon onto plates and top with the watercress, walnuts and some of the dressing.

Cook’s tip If you don’t have a metal ring for the rösti, shape them into cakes by hand, before laying them gently in the pan.