Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.

Drain in a colander and let them steam-dry for a few mins.

Heat oven to 190C/170C fan/ gas 5.

Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.

Roast for 40 mins, turning halfway, until golden.

Add a pinch of Maldon Salt to serve.