Spiced parmesan parsnips
To serve eight with a roast, you'll need:
175g plain flour
100g parmesan, grated finely
1 tablespoon medium curry powder
Grated zest of 2 lemons
1 heaped teaspoon salt
3 large tablespoons beef dripping
3 tablespoons chopped fresh basil
Preheat the oven to 200°C (400°F). Put a heavy roasting dish containing the dripping in the oven as it heats up. Combine the flour, parmesan, curry powder, salt and lemon zest in a large mixing bowl. Peel the parsnips and cut them in half across their width. Cut the top half of each parsnip into four long pieces, and the bottom half into two.
Cook the prepared parsnips in boiling water for five minutes. Remove the saucepan from the heat and drain the parsnips a few at a time, rolling the steaming-hot parsnips in the flour mixture and setting aside on a plate. When all the parsnips are coated thoroughly, remove the roasting dish from the oven and arrange the parsnips in the hot fat (careful - it may spit). Put the dish of parsnips high in the oven for 20 minutes, turn the parsnips and put back in the oven for another 20 minutes.
When the parsnips are ready, they'll be a lovely golden colour. Remove them to a serving dish and sprinkle generously with basil.