roast chicken is a favourite meal for us. in the summer we ate this with salads and spinach pilaf but now the weather is changing it’s time to start thinking about more substantial accompaniments.

neither david nor i are big fans of potatoes so that obvious choice is out. however, these roasted parsnips were a good, substantial option, which, with some gravy to moisten them, were particularly delicious.

lemon, thyme & parmesan roast parsnips (serves 8)

1kg parsnips, quartered lengthways

75g grated parmesan

50g chopped pine nuts

1 teaspoon chopped fresh thyme

zest and juice of 1 lemon

75ml olive oil

2 tablespoons chopped flat leaf parsley (optional)

preheat the oven to 200. boil the parsnips in salted water for 5 mins.

combine the cheese, nuts thyme and lemon (juice and zest), season and mix with the drained parsnips. heat the oil in a roasting tin until smoking hot, tip in the parsnips and roast for 30-40mins, turning occasionally and checking to see when they are done. sprinkle with the parsley before serving (optional).