Fill your kettle and boil it. Place a frying pan on a medium heat to warm up. Trim and peel the parsnips, then quarter them lengthways. If they're very large, slice the lengths in half again. Add 1 tbsp olive oil to the frying pan. Place the parsnip wedges in the pan and season with a pinch of salt and pepper. Pop on a lid (or use a baking tray if you don't have a lid). Fry for 15 mins, turning every so often, till they're and browned. If they start to brown too quickly, turn the heat down.

Meanwhile, trim the dry ends off the celery and thinly slice it. Trim and peel the carrot, halve, then thinly slice it. Place a medium-sized pan on a medium heat and add ½ tbsp olive oil and the chopped veg. Season with a pinch of salt and pepper. Fry, stirring every so often, for 3 mins.

Drain the lentils and rinse them. Stir them into the celery and carrot with 1 tsp harissa paste (harissa is spicy so use less if you prefer a milder heat). Cook, stirring, for 1 min.

Tip the rice into the pan and stir to mix. Pour 300ml boiling water into the pan, stir, then pop on a lid and turn up the heat. Bring to the boil, then turn the heat down and simmer for 8 mins till the rice has absorbed the water and is tender.

While the rice cooks, keep your eye on the parsnips and turn them every so often.

When the rice has absorbed all the water, take off the heat and fork in the baby leaf spinach. Put the lid back on and leave the pan for 2 mins to steam the rice and wilt the spinach.

Fluff the rice with a fork and add a pinch more salt or pepper if you think it needs it. Divide the rice between 2 warm plates or bowls and top with the caramelised parsnips. Serve straight away.