Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the parsnips and carrot and peel both. Slice both into batons. Slide the parsnips and carrots onto a large baking tray. Pour over 1 tsp oil and add a pinch of salt and pepper. Toss to coat, then slide into the oven to roast for 25 mins.

Peel the garlic cloves and finely chop them. Separate the coriander leaves and stalks. Pop the leaves to one side and finely chop the stalks. Peel the red onion and finely slice it. Chop the tomatoes into small chunks.

Warm a large pan to a medium heat. Slide in the sliced onion, chopped tomatoes, garlic and coriander stalks. Add 2 tsp tikka spice blend and a pinch of salt and pepper. Cook for 5 mins, stirring occasionally, till slightly softened. If the pan starts to look a little dry, stir in 2-3 tbsp water.

Pour the brown basmati rice into the pan with 350ml boiling water. Bring to the boil, then reduce to a simmer. Cover the pan with a lid and cook for 25-30 mins, till the rice is tender and has absorbed most of the water.

Stir the spinach leaves through the cooked rice till wilted. Grate in the lemon zest and squeeze in the juice. Fold through half of the roasted veg. Have a taste of the rice, and add a little more salt and pepper if needed.

Divide the rice between a couple of plates. Top with the remaining roasted veg and finish with the coriander leaves.