As featured on Vogue.com. I like to mix up breakfasts, sometimes opting for muesli, sometimes eggs, and on special occasions, pancakes. These are so easy to make and served with fresh peach and coyo, they feel wonderfully indulgent.
Peel the parsnips and cut into thin 1cm chips. Place on a baking tray, drizzle with the rapeseed oil, salt and pepper and roast in the oven for 20-25 minutes until crisp.
Heat a little oil in a small frying pan, place the pollock fillet in the pan and cook on each side for 5 minutes until golden and cooked throughout.
While the pollock is being cooked, bring a small pan of water to the boil and add in the peas; bring back to the boil and cook for 2 minutes; then drain the peas.
Place them in a small food processor with a few mint leaves, salt and pepper and blitz to a coarse consistency.
Once the parsnips and pollock are cooked, serve with the peas and a wedge of lemon.
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