- A glug of rapeseed, sunflower or olive oi
- 1 large celeriac
- 1kg parsnips
- 2 tsp coriander seeds
- Sea salt and freshly ground pepper
- A handful of coriander
- 2 limes
- A few pinches of dried chilli flakes
1. Heat your oven to 200°C/Gas 6. Half fill a large pan with cold water. Add a pinch of salt. Add a good glug of oil to a roasting tin. Pop it in the oven to heat.
2. Wash and peel the celeriac. Chop it into chunks about 2 ½ cm across. Add to the pan of cold water. Wash, trim and peel the parsnips. Slice them into long lengths about 2 ½ cm wide.
3. Add to the celeriac. Pop on a lid. Bring to the boil. Boil for 2 mins, then drain.
4. Tip the celeriac and parsnips into the hot roasting tin. Add the coriander seeds and season. Shake the pan a few times to coat the veg in the seeds. Roast for 40-45 mins till golden and crisp.
5. Finely chop the coriander leaves. Finely grate or pare the zest from the limes. Juice them.
6. When the veg are roasted, pop them in a serving bowl. Pour over the lime juice and scatter over the chopped coriander, lime zest and a few pinches of chilli flakes to serve.