Boil and drain some parsnips and press through a sieve. To about a pint of this golden mush add a tablespoonful of honey, a strong dash of ginger, and a pinch of spice. Beat in the golden grated rind and juice of two lemons and the yolk of an egg. Line a flat pan with thin crispy pastry, and fill with the mixture. Lattice across the flan with the cut trimmings of the pastry and bake till golden brown. Pile the beaten white of the egg (sweetened and flavoured with a little of the lemon rind) round the edge (meringue), and return to the cool oven to set. Serve cold, garnished with primroses at the cross of the lattices.