Honey Roast Parsnips

Honey roast parsnips are an indispensable feature of the British Christmas table – the root, sweetened by the heat, is almost chestnut-like beside its caramel, shiny glaze.

1. Peel the parsnips and quarter them lengthways – cut the thick end smaller, so every piece cooks through at the same time.

2. Pre-boil them in salted water for 4 minutes, then drain them thoroughly and let them dry off a little.

3. In a baking tray heat the butter and the olive oil good and hot at 200 °C.

4. Turn the parsnips in the hot fat, and sprinkle them with thyme, salt and black pepper.

5. Roast them for 25 minutes, turning once halfway, until the edges begin to brown.

6. Drizzle them with the honey, and roast a further 8-10 minutes, until a shiny, caramelised layer coats them.

Tip: Add the honey ONLY at the end – if you put it on at the start, it burns before the parsnip softens. A classic companion to Christmas roasts.