Meanwhile, peel the parsnips. Halve them. Slice the narrow ends in half. Cut the fat tops into quarters. Pop them into a bowl of cold water and set to one side.

Preheat your oven to 200°C/Fan 180°C/Gas 6. Add 2 tbsp olive oil to a large roasting tin or 2 medium tins. Put the tin(s) in the oven for 10 mins to warm up the oil.

Drain the potatoes, then tip them back into the pan. Put the lid on the pan and shake it gently a few time to rough up the edges of the potatoes (be careful not to break the potatoes up too much). Drain the parsnips.

ake the roasting tin out of the oven. Add the butter and swirl to melt it. Add the spuds and ’snips. Season with a pinch of salt. Turn them a few times to coat in the hot oil and butter. Roast for 45 mins till the potatoes and parsnips are golden brown. If you’re using 2 tins, swap the tins over halfway through cooking.

When the roast potatoes and parsnips are ready, transfer them to a serving bowl and serve straight away.

Half-fill a large pan with water. Add a pinch of salt. Cover and put on a high heat to come to the boil. Scrub and peel the potatoes (see our tip on what to do with your potato peelings). Chop the potatoes into equal-sized chunks, around 3-4cm across. When the water is boiling, add the potatoes. Bring to a gentle bubble, and then simmer for 5-6 mins.