Root veg hash with ham

Method

1. Put the parsnips, carrots and potatoes in a large pan of salted water and cook for 6-7 minutes until just tender. Drain and set aside to cool for a few minutes.
2. Meanwhile, heat the oil in a large heavy-based frying pan and fry the onion for 5-6 minutes over a medium-high heat until slightly softened. Add the garlic and cook for another minute until slightly softened. Add the garlic and cook for another minute, then add the parsnips, carrots, potatoes and herbs and fry for 15 minutes more, stirring occasionally and mashing a little with the back of a wooden spoon. Season well, add the cheese and stir until warm and melted. Spoon onto plates, top with thick slices of ham and serve with a warmed parsley sauce, if you like.