Parsnip pilaf

• basmati rice↗300g g
• vegetable stock↗1

  cube

• red lentil↗140g g
• parsnip↗1kg g

  200g grated, remainder cut into long chunky wedges

• olive oil↗4 tbsp tbsp
• zest 2 oranges

  (use the juice in the sauce)

• cumin seed↗2 tsp tsp
• honey↗2 tbsp tbsp
• onions↗3

  sliced

• turmeric, ground coriander, caraway tsp each
• raisin↗100g g
• zest 3 lemons

  (use the juice in the sauce)

• butter↗25g g
• yogurt↗

  to serve (optional)

• pistachio↗25g g
• juice 3 lemons
• juice 2 oranges
• small bunch coriander
• small bunch each dill, parsley and mint

  stalks discarded

Step-by-step instructions

1. 1

   Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.

2. 2

   Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.

3. 3

   Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.

4. 4

   Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.

5. 5

   To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.