We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
500g of parsnips, peeled and halved (quarter them if they're massive)
1 heaped tbsp of goose fat (for an animal fat, it's high in monounsaturated fat!)
1 tbsp of plain flour
2 big squeezes of runny honey
Heat the oven to 180 fan and heat the goose fat in a big roasting pan.
In a big pan of water, bring the parsnips up to the boil and cook for 6 minutes. Then drain and leave until all the steam has gone.
Put the parsnipa back into the saucepan and sprinkle over the flour, pour over the honey and toss with the lid on.
Bring the hot goose fat pan out of the oven and place on the hob. Switch on to a moderate heat.
Carefully plonk the parsnips into the hot oil and then tilt the pan to spoon oil all over them so they're coated. I like to lay them so the largest side is down on the bottom of the pan.
Put in the oven and roast for 30-45 minutes.
Serve and enjoy!