Roasted Honeyed Parsnips

Method

• Peel the parsnips and top and tail.
• Split in half from top to tail, then cut into quarters, leave the core in, leave nice and long.
• Heat the dripping or fat in a baking tin in a hot oven, 200°C, Gas 6-7, for about 10 minutes.
• Meanwhile, bring a pan of salted water to the boil, add the parsnips, bring back to the boil and simmer for 1 minute maximum.
• Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
• Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
• Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
• Serve piping hot and golden brown.