Preheat your oven to 180C

• Heat the oil to smoke point in heavy passed frying pan

that fits in your oven.

• Fry the fillet side of the saddle, one at a time, holding the

frame in position so that the saddle colours evenly all

around.

• Once the filets are browned, rest the frame in the pan,

fillets up, and roast in the oven for ~5 to 6 minutes. No

longer. Remove and allow to rest in a warm spot for 4

minutes.

• Using a sharp knife, separate the filets from the spine.

• Trim off any other bits of flesh from around the frame and

snack on them. Reserve the frame for sauce.

• Season with salt and olive oil and serve with your favourite mustard.

For Parsnips

Preheat your oven to 120°C.

Trim the parsnip tips on a heavy angle. Using a paring knife,

cut into the top of the parsnip stem, rotating the knife

to cut a cone shape from the top. Clean up any dirt and

debris from around the edges to create a nice clean cavity.

• Peel the parsnips, taking care to be even. The nature of the

cooking process means that the peel marks will be visible

in the finished product, affecting presentation.

• Confit for ~90 minutes, or until a skewer passes through,

but with some resistance. Remove and set aside, allowing

to cool to room temperature.

• Bring the oil to 180°C and fry the parsnips until golden.

Season with flaked salt and serve.