Perfect to prepare-ahead and freeze. The cornmeal helps these to be super crispy.

parsnips8 large parsnips, quartered, lengthways

3tbsp cornmeal or polenta

4tbsp goose fat or olive oil

1 Put the parsnips in a pan of cold, salted water and bring to the boil. Cook for 6 min.

2 Drain and shake in a colander to roughen up edges.

3 Lay a sheet of baking parchment on a baking tray, sprinkle over the corneal and generous pinch of sea salt. Coat the parsnips in cornmeal, shaking off excess.

4 Cool, cover with cling film and freeze.

5 Heat the oven to 200C, Gas 6. Put the goose fat or olive oil into a large roasting tin, heat for 4 mins, till sizzling. Add the frozen parsnips and cook for 30 mins, turn tthen cook for 15 more mins until crisp and golden.

PER SERVING: 183 CALS, 9g FAT (2g SATURATED), 22g CARBs