Smoky sweet root vegetables

• butter↗75g g
• caster sugar↗75g g
• baby carrots↗600g g

  scrubbed (about 2cm of the tops left on), any larger ones cut in half lengthways

• baby parsnips↗600g g

  scrubbed, any larger ones cut in half lengthways

• smoked salt↗
• lemon↗1

  juiced

• parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   The day before, put the butter, sugar and 500ml water in a deep frying pan. Heat until the butter is melted, then bring the liquid to the boil and simmer until lightly syrupy. Drop in the parsnips and cook, covered, for 6-8 mins until just tender then, using tongs, transfer to a roasting tin. Repeat with the carrots then tip them, with the liquid, into the roasting tin with the parsnips. Leave to cool, then put in the fridge overnight.

2. 2

   When you are ready to eat, take the roots out the fridge, and lift out of the syrup. Discard the syrup. Heat a griddle or frying pan until searing hot then, in batches, put the roots cut-side down in the pan and cook for a min on each side until visibly charred. Sprinkle over the smoked salt, lemon juice and some parsley to serve.