Tamal Ray’s recipe for parsnip and chicken dauphinoise

A tasty winter main or a standout side dish to impress the family

I’ve been having an argument with my family for years. It has become as much of a tradition for us as mince pies or Mariah Carey and it revolves around stuffing. They insist that the packet stuff is good enough for them, and no amount of my homemade stuffing, with pork sausagemeat, chestnuts, cranberries and orange zest, can convince them otherwise. So this year, in the spirit of festive magnanimity, I’m forgoing it altogether. Instead, I’ve come up with this, a kind of dauphinoise made with parsnips and chicken that could standout as a new side dish for celebratory meals. Wish me luck with the family critics!

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