Cooking: Roast

Chop into even batons, toss with oil and salt and roast at 180°C/Gas 4 for about 40 minutes, turning them over once or twice as needed. You can add flavourings to the oil such as honey, maple syrup and/or wholegrain mustard.

Alternatively, for a slightly fluffier centre and crisper outside, steam or boil your batons for 10 minutes then roast at 200°C/Gas 6 in a preheated roasting tin stirred into a generous layer of oil or duck fat. Don’t crowd the tray or they will end up steaming rather than roasting. Turn them over in the fat once or twice during cooking. They’re done when tender to the core and caramelised on the outside, anything from 20–40 minutes, depending on the size of your parsnip pieces.