Ingredients

• 7 large parsnips, trimmed and peeled, approx 1.750kg/4lb
• 3 tbsp goose fat
• 2 tbsp butter, melted (alternative to goose fat)
• 1 tbsp vegetable oil
• 4 tbsp runny honey

Method

1. Trim and peel the parsnips. Cut off the point and quarter the stumpy end to make 5 similar-sized pieces per parsnip.
2. Have a large pan of boiling salted water at the ready. Boil half the parsnips for 4 minutes, then scoop into a colander to drain and cool. Repeat with the remaining parsnips.
3. Roll the parsnips through the fat on a baking tray and cover with clingfilm. They will keep for up to a day prepared like this.
4. When required, roast at 400°F/200°C/gas mark 6 for 1 hour, turning halfway through, until crusty and golden.
5. Just before serving, smear with honey and return to the oven for 10 minutes, until glazed and sticky.

Notes