This delicious trick for roasting parsnips is a firm favourite with my family and friends. The original comes from Delia Smith, but I give it a twist by cooking in duck fat and mixing in a few cloves of roasted garlic.

The results are a crispy, cheesy delight that will take your Sunday lunch to a new level.

Ingredients

30g freshly grated parmesan

450g parsnips

85g plain flour

Duck fat

4 garlic cloves

Salt and pepper to season

Method

Peel the parsnips, halve and cut out their stalky centres and chop into bite-size chunks.

Fill a saucepan with boiling water and parboil until soft. Meanwhile, place a baking tray with a generous coating of duck fat in the oven on a high heat.

Put your flour, parmesan, salt and pepper in a bowl. Strain the parsnips and add them to the mix, coating them thoroughly.

Add the coated parsnips to the baking tray and cover thoroughly in the duck fat. Add three unpeeled garlic cloves.

Cook for an hour on a medium heat, basting occasionally. Once they are crispy and golden brown, squeeze in the soft innards from the garlic cloves. Remove from the oven and serve.

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