Preparation

1. Beef bacon relish: Heat oil in a large heavy based pan, over medium heat. Add beef bacon and cook stirring for 3-4 minutes. 
2. Add onions and garlic, cook for a further 2-3 minutes or until soft. Deglaze with vinegar. Add remaining ingredients and reduce to relish consistency.
3. Filling: shred lamb trimmings, mix with mash, herbs, spices and reduced pan juices. Chill mix for 30 min.
4. Croquettes: Shape mix into 40g portion (3 per serve). Place eggs, flour and breadcrumbs & herbs in separate bowls. Roll croquettes in flour, shake off excess. Dip in wet mixture then into breadcrumb mix – double crumb if required. Place on a lined baking tray.
5. Deep fry at 180C, turning occasionally for 1-2 minutes or until golden and heated through. Transfer to a tray lined with paper towel and season.
6. Parsnip puree: Heat oil in a pan, add eschallots, garlic, celery and thyme. Sautée for 2-3 minutes or until vegetables are soft. Add parsnips and chicken stock, bring to the boil, reduce heat and simmer for 15 minutes. Place in a blender or food processor, add butter, blitz again and pass if required. Add cream until desired consistency.
7. To Finish: spread parsnip puree on platter, top with croquettes, followed by watercress. Serve with beef bacon relish.

Chef's notes 

• For lamb can use braise method from lentil recipe or lamb roast trim. 
• Effective use of left over protein and mash potato. 
• Great GP%. 
• Good bar snack option. 
• Can substitute flour / breadcrumbs for gluten free option.