Corned beef and beetroot fry-up

Method

1. Boil the potatoes and beetroot in 2 separate pans of salted water for 5 minutes. Drain, then leave to dry. 
2. Meanwhile, heat the butter and 1 tbsp oil in a large frying pan over a medium heat. Fry the potatoes for 10 minutes, turning, until crisp, then remove to a plate. Repeat with the beetroot, adding more oil if necessary.
3. Heat another 1 tbsp oil in the pan and fry the onion, covered, for 10 minutes until soft. Add the garlic and fennel seeds and fry for a minute more. Add to the potato and beetroot. 
4. Heat the pan again and add 1 tbsp of oil. Add the corned beef and fry over a medium heat for 5-10 minutes, without stirring, so it crisps up. Use a large spoon/fish slice to turn it over, then fry for 5 minutes more. Return all the cooked veg to the pan, stir in the Worcestershire sauce, then serve topped with the chopped parsley.