Prepare parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water and once brought to the boil, cook for 5 mins.

Drain parsnips.

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

Sprinkle flour and honey over the parsnips and toss in the mixture to coat. (see above for caramelisation time)

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

Roast for 40 mins, remembering to turn the parsnips halfway.