Now, these were so much nicer than they sounded! They are, essentially, bubble and squeak but made with mashed parsnips instead of potato, and leeks instead of cabbage, with a little grated apple to sharpen and freshen things. I adapted a recipe that came in Riverford's handy little recipe folder this week. To serve 2 generously, simply peel and chop 2 good-sized (and in our case, frankly whiskery) parsnips and steam until tender. At the same time, finely slice a washed leek, including as much of its green top you consider to be edible. Saute in a tablespoon of oil and a knob of butter. I will leave you to decide how big a knob is, using your own benchmark. When softened, but not browned, add a small grated apple and cook for another minute or so. Add to the cooked parsnips in a bowl and mash well with a fork, along with a tablespoon of grated parmesan and lots of pepper and salt to taste. I added a little chopped red chilli too, 'cos parsnip loves chilli. If it is a bit sloppy add a teaspoon or 2 of flour to bind it all. Allow to cool, then shape into 4 patties, dust in flour and saute in a little butter until browned nicely. Serve with poached eggs, and we also baked a couple of field mushrooms and some cherry tomatoes. Cheap as chips - well, cheap as parsnips.