Parsnip soup with collard greens

Preheat the oven to 180°C/gas mark 4

To begin, make the parsnip soup. Peel and core the parsnips and place in a deep roasting tin with the butter, milk, Parmesan rind, water, bay leaves and peppercorns. Cover the tin with kitchen foil and roast in the middle shelf of the preheated oven for 1.5–2 hours, or until the parsnips are completely soft

Remove from the oven and allow to cool slightly. Remove the bay leaves and peppercorns, then transfer the mixture to a food processor or powerful blender and blitz, adding a little more milk or water if necessary along with little pinches of the Parmesan as you blend. Season to taste with salt and keep warm

Julienne the collard greens finely and bring a large pan of well-salted water to the boil. Blanch the collard greens until vibrant and tender, then drain and season with a few drops of lemon juice, freshly ground black pepper and some extra virgin olive oil

Ladle the soup into warm bowls, arrange the collard greens on top and finish with a drizzle of extra virgin olive oil