Spicy roots

• parsnips↗3

  peeled and trimmed

• carrots↗3

  peeled and trimmed

• salsify↗1-2

  (about 250g, optional)

• lemon↗½
• mild curry powder↗1 tsp tsp
• Chinese five-spice powder1 tsp tsp
• olive oil↗3-4 tbsp tbsp
• butter↗25g g
• garlic cloves↗2

  peeled

• fresh marjoram↗some

  leaves or flat‑leaf parsley

Step-by-step instructions

1. 1

   Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.

2. 2

   Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.