Honey Roast Parsnips

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a roasting tin or large baking tray with baking paper.

2. Trim and peel the parsnips, then quarter them. Pop them in the roasting tin or baking tray. Drizzle over 2 tbsp oil and the honey. Season with salt and pepper and turn to coat in the honey and seasoning.

3. Slide the tin into the oven and roast for 30 mins till the parsnips are browned and sticky. After 30 mins, take the tin out of the oven and sprinkle over the sesame seeds. Return to the oven and roast for a further 5 mins till the parsnips are cooked through.

4. While the parsnips finish roasting, roughly chop the flat leaf parsley leaves. When the parsnips are ready, transfer them to a dish and garnish with the chopped parsley.

5. Love your leftovers
Any leftover parsnips will keep in the fridge for up to 3 days. Transfer to a tub, seal and store. You can add them to bubble ‘n’ squeak, or make a hash by roughly chopping them and frying them in a hot pan with some snipped bacon or chorizo till golden and crisp. Crack in an egg or two, pop on a lid and cook till the eggs are set to your liking.