Pumpkin seed oil imparts an additional flavour into this simple but tasty accompaniment. It is available in the U.K. but is much more plentiful in Austria, where the best is produced and it’s known as Kürbis Kernöl.

The mash is, of course, normally cooked simultaneously with other parts of a meal so doesn’t add to the overall cooking time. By putting the parsnip in with the potato once it’s come to the boil not only is the washing-up slightly reduced but the parsnip also starts to flavour the potato at an earlier stage.