Finely slice the shallots, then gently fry in olive oil for 2-3 minutes on a medium heat until they start to soften.

Slice the leeks into 0.5cm rounds, add to the shallots and cook for a further 2-3 minutes.

Finely slice the garlic and remove the thyme from the stem, add both to the leek & shallots.

Add the white wine vinegar, season generously with salt and pepper and cook on a low heat for 25 - 30 minutes stirring regularly until the mixture turns soft and golden.

Next, peel the parsnips and slice as finely as you can.

In a baking tray, place a layer of the cooked leek mixture followed by a layer of the sliced parsnips. Season each layer of parsnips with salt and pepper.

You should have about 3 layers of each depending on the size of your baking tray.

Pour over the vegetable stock and roast at 200c for 25-35 minutes or until the top starts to brown.

Remove the baking tray and top with the cream, cheese and pumpkin seeds then bake for a final 10 minutes.