Method

• 1.
  For the herb labneh, line a sieve with a clean Chux cloth and set over a bowl. Add yoghurt, fold up cloth to cover yoghurt, then chill overnight to drain. The next day, transfer to a bowl, discarding liquid. Add herbs and mustard, season and stir to combine. Cover and chill until needed.
• 2.
  Place parsnip in a large steamer set over a large saucepan of water and cover. Place over medium-high heat and steam for 12-14 minutes or until thickest part of parsnip is tender when pierced with the tip of a knife. Cool completely, then cut in half.
• 3.
  Beat eggs and milk together in a bowl, then pour into a deep-sided tray. Place flour in a second tray and breadcrumbs in a third tray. Stir spices and 1 tsp salt flakes through breadcrumbs. Coat steamed parsnip in flour, shaking off excess, then dip in egg, letting excess drip off. Finally, roll in seasoned breadcrumbs.

• 4.
  In a large frypan, heat 2cm oil over medium heat to 170°C (a cube of bread will turn golden in 2 minutes). In batches, add parsnip and cook, turning once, for 8-10 minutes or until golden and crisp. Remove using tongs and drain on paper towel. Keep warm while you cook remaining parsnip.
• 5.
  Arrange parsnip on a serving plate and scatter with sea salt and extra dried chilli. Serve with herb labneh and lemon wedges.