hugh fearnley-whittingstall's roasted parsnip, lentil and watercress salad

And whilst that's cooking, I've got time to roast the pocketful of illegal chestnuts we liberated from Richmond Park during the weekend:

And by 'roast', I mean roast and then properly slash my fingers up, with shards of shell stuck under my nails, trying to get the fuckers out before resorting to the internet for advice and then boiling the shit out of them. I could easily be a country cook.

sources
roasted parsnip, lentil and watercress salad - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday, p90