Ingredients

Step by step

1. Line a large baking tray with baking paper. Preheat the oven to 220°C, fan 200°C, gas 7. Toss the parsnips and celeriac chunks together with 2 tablespoons of rapeseed oil and the maple syrup, plus seasoning, and spread out in a single layer on the baking tray. Roast for 30-35 minutes, stirring halfway through cooking, until golden and starting to caramelise.
2. When the parsnips and celeriac have finished cooking, heat another 1 tablespoon of oil in a very large pan over a medium heat and fry the onion, celery and garlic for 5 minutes, stirring frequently until soft but not coloured. Add the roasted vegetables and thyme. Pour in the chicken stock and bring to the boil, cover, reduce the heat and simmer for 15 minutes.
3. Remove the pan from the heat and allow to cool slightly before blitzing with a stick blender until smooth (or use a liquidiser). Stir in the double cream, return the pan to the heat and bring back to a simmer.
4. Meanwhile, heat the remaining oil in a nonstick frying pan over a medium heat, add the bread and black pudding and fry for 5 minutes until golden and crisp.
5. Ladle the soup into bowls, swirl in a little extra cream and season generously with black pepper. Spoon over some black pudding crumbs and garnish with a few thyme leaves before serving.