Cumin Roast Parsnips

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the parsnips. Halve them lengthways. Slice the halves into quarters. Pop them in a large roasting tin or baking tray. Drizzle over 2 tbsp oil. Season with salt and pepper. Turn to coat in the oil and seasoning.

2. Slide the tin into the oven and roast for 30 mins, taking the parsnips out of the oven and turning them over after 15 mins.

3. While the parsnips roast, pick the leaves off the thyme sprigs. Finely grate the zest from the lemon.

4. After 30 mins, take the parsnips out of the oven. Add the thyme leaves, lemon zest and 2 tsp cumin seeds. Turn the parsnips over, then return to the oven. Roast for a further 5-10 mins till the parsnips are golden and crisp. Take the parsnips out of the oven. Transfer to a dish. Serve straight away.

5. Love Your Leftovers
Any leftover parsnips will keep in the fridge for up to 3 days. Transfer to a tub, seal and store. Add them to bubble ‘n’ squeak. Or make a hash by roughly chopping then frying them in a hot pan with sliced mushrooms till golden and crisp. Add snipped spring onions and a sprinkle of mixed seeds. Warm through, then serve with hot sauce on the side.