Place a large, deep frying pan or wok on a medium heat. Tip in 2 tsp each cumin seeds and black onion seeds. Toast for 2-3 mins, shaking the pan, till the seeds start to pop. Tip into a bowl.

Fill and boil your kettle. Trim and scrub the carrots and parsnips (no need to peel unless you prefer to). Halve them widthways so they’re about as long as your little finger. Then halve or quarter them lengthways so they’re all roughly the same thickness.

Place the carrots and parsnips in the frying pan or wok. Sprinkle over the toasted seeds. Finely grate the orange zest over the veg and squeeze in the juice. Dot the butter over the top of the veg (save the rest of the butter for your other recipes). Add a pinch of salt and pepper. Turn to mix together.

Pour in approximately 200ml boiling water, so the it comes halfway up the veg (use less or more, depending on the size of your pan). Pop on a lid, set the pan on a medium heat and bring to a boil. If you don’t have a lid that fits, you can use a baking tray to cover the pan.

Turn the heat down and simmer for 20-25 mins till the veg are tender when pierced with the tip of a knife. The water in the pan should have reduced by half.

While the veg simmer, finely chop the parsley. When the veg are cooked, transfer to a warm serving dish and pour over the buttery sauce from the pan. Garnish with the chopped parsley.