PARSNIPS WITH A MUSTARD AND MAPLE GLAZE

People who normally don’t like parsnips like this recipe. It’s a very good combination of flavours, and if you get bored with plain roast parsnips in winter, this is just what’s needed.

Serves 4-6

1.35kg (3lb) medium-sized parsnips 3 tablespoons groundnut oil Salt and freshly milled black pepper

For the glaze

2 rounded tablespoons wholegrain mustard 2 tablespoons maple syrup You will also need a fan steamer and a good solid baking tray 35cm x 25.5cm (14in x 10in). Preheat the oven to 240°C/gas 9. Top, tail and peel the parsnips then cut them in half through the centre.

Cut the top half into 4 and the bottom half into 2 so that you have even-sized pieces. Cut out any woody stems from the centre, then place the parsnips in the steamer, sprinkle with salt, cover with a lid and steam over simmering water for 6 minutes. Meanwhile put the baking tray containing the oil on the top shelf of the oven to pre-heat.

When the parsnips are ready, use an ovenglove to remove the baking tray very carefully from the oven so as not to spill the oil, and place it over direct heat turned to low. Add the parsnips, rounded side up, to the sizzling oil.

Then tilt the tray and use a large spoon to baste the parsnips to make sure they are evenly coated with the oil.

Give them a good grinding of pepper and return the tray to the oven. Bake for 25 minutes, by which time the parsnips should be nicely browned and crispy.

Meanwhile make the glaze – mix the mustard and maple syrup together in a bowl then, using a brush, coat the parsnip pieces with a liberal coating of the glaze and return them to the oven for 8-10 minutes. Serve straight away.