Begin by peeling then coarsely grating the parsnip. Melt a knob of butter with the olive oil in a frying pan and add the parsnip and cook over a medium heat.  Should the parsnip start to brown add a tablespoon or two of water, season with salt and pepper, cook until soft.  Remove from the heat and cool.

Place the flour into a bowl, in a separate bowl whisk together the egg yolks and milk.  Make a well in the flour and add half of the egg mixture and whisk vigorously until smooth.  Add the other half and whisk again, then add the creme fraiche. Combine the cooled parsnip mixture into the egg mixture.  Whisk the egg whites until stiff peaks form, fold the egg whites gently into parsnip mix trying to preserve as much of the air as you can.

Heat a frying pan of olive oil and a little butter until the butter starts to foam. Drop a few teaspoonfuls of the mixture into the pan, smoothing each into 4-5 centimetre discs.  Cook in batches until golden brown on one side then flip over to finish the other side.Remove the rind from the blue cheese and crumble into a bowl, using an electric hand whisk, whisk the blue cheese until smooth.  Add the cream cheese and whisk again.  Finally, add the double cream and whisk briefly again

Combine the honey, sugar, salt and cayenne in a small saucepan over medium heat, stir once then cook for until the sugar has dissolved.  Add walnuts, stir to coat and simmer for 5 - 7 minutes or until syrup is lightly browned.

Drain through a coarse metal sieve, place the walnuts on a lined baking tray, spreading them to an even layer.

Bake at 175C for approximately 8-10 minutes or until the nuts have darkened slightly.  Remove from the oven and leave to cool on the tray.  Once cool, if you need to break into small pieces.Pipe or spoon the whipped blue cheese onto the blinis then top with the roasted walnuts and sprinkle with chopped chives.  Serve.