1.       Place a large, heavy-bottomed saucepan over a medium heat. Add the olive oil, garlic, carrot and onion, then gently sweat, without colouring, until soft.

2.       Add the beef knuckle then lightly brown on all sides. Pour over the beef stock and red wine, and slowly simmer for 15 minutes.

3.       Add the gravy and butter beans then simmer for another 45 minutes, stirring occasionally, until the flavours infuse.

4.       Cut the parsnips into cubes then add to a saucepan of boiling salted water. Cook until just tender, then drain and mash slightly, adding small amounts of cream until a smooth texture forms. Using a spoon, push the mashed parsnip through a sieve then keep warm.

5.       In a saucepan, heat the vegetable oil until hot. Add the grated horseradish then fry until crisp and golden. Drain on a paper towel.

6.       Divide the creamed parsnip among serving dishes, add a generous serving of warm beef-knuckle stew then sprinkle over crisp, golden shreds of horseradish. Season to taste.