Potato, parsnip, shallot and sage roasties

We’ve added crispy sage leaves, but rosemary sprigs would work too.

Serves 6 • Ready in 1hr

750g Maris Piper potatoes, peeled and cut into chunks

8tbsp extra virgin rapeseed oil 6 parsnips, peeled and halved 6 shallots, peeled a bunch of sage, whole leaves picked

1 Boil the potatoes for 10mins, drain and leave to steam-dry. Heat the oven to 220C/Gas Mark 7. Add the oil to a roasting tin and heat in the oven for 7-10mins.

2 To bash up the potatoes, shake in the pan with the lid on. Add the potatoes, parsnips and shallots to the tin and roast for 45mins, adding the sage leaves halfway through.

Per serving: Cals 363, Fat 16.5g,

Sat fat 11.5g, Carbs 42g