Hot, sweet, garlicky and bright with parsley and lemon – the good old parsnip is far more interesting in this company. A real revelation, in fact. The whole winter I’ve been roasting it with honey, red onions and panch phoron. I add the chillies and garlic when the parsnips and onions are nearly done (so that they don’t burn). Sometimes I roast the chillies and garlic only briefly, and sometimes a little longer, depending on how strong I want these flavours to be. I finish off with a sprinkling of parsley, and a squeeze of lemon. Life is always brighter with lemon.

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