Heat the oven to 220C/200C fan/gas 8. Halve and peel the onion, then grate coarsely using a box grater or a food processor.

Coarsely grate the parsnips straight into the onion. The parsnips may discolour slightly while you are preparing them, but that won’t affect the result.

Tip the mixture into a large bowl and pick out any large pieces. Cut into thin strips and add them back to the bowl.

Add the flour, salt, a few grinds of pepper, 3/4 of the beaten egg and the cheese. If the mixture is a little dry, you may need to add more egg.

In your largest high-sided oven tray, pour enough oil to cover the base so it’s about 1mm deep, then heat in the oven for 10 mins.

Take a tablespoon of mixture, press it flat between the palms of your hands so it’s about 7cm wide and very carefully lay it in the hot oil. Repeat until the tray is full, spacing each latke 2-3cm apart, then flatten each one with a fish slice. You may also want to push down any stray strands of potato sticking out or they may burn.

Cook in the oven for 8-10 mins, checking after 5 mins to make sure they are not burning, then turn and cook for a further 8-10 mins.

Transfer the to a plate lined with kitchen paper, sprinkle with sea salt and serve with the crème fraîche with chives sprinkled over, and/or apple sauce. Reheat any leftover latkes in the oven for 2-4 mins.