Parsnip Dahl with Pink Pickled Onions

Preheat your oven to 220°C fan/240°C non fan/gas mark 9.

Melt half of the ghee or oil on a large baking tray(s) in the oven.

Mix the turmeric, cumin, coriander, mustard seeds and chilli flakes in a small bowl. Season with salt and pepper. Slice up some (three parsnips when serving for four) of the parsnips into wedges then toss the parsnip wedges in the oil on the tray with half of the spice mix. Pop in the oven for about 30–35 minutes, tossing halfway through with the maple syrup, until golden and going crispy at the edges.

In a large pan, fry the onion in the remaining ghee/oil over a medium heat for 10 minutes, stirring occasionally. Add the remaining half of the spice mix, plus the garlic and ginger and fry for 3 minutes.

Dice up the rest of the parsnip. Add the diced parsnips, lentils, the chopped coriander stems and the tomato purée to the pan and let fry. After a minute, add the coconut milk and hot water. Stir well.

Pop the lid on, bring to the boil and immediately turn down to a medium heat and let simmer for 20 minutes. Stir a few times to make sure the lentils don’t stick.

Meanwhile, scrunch and massage the red onion in a bowl with the lime juice and a pinch of salt, then leave to bathe in the salty lime juice.

Once the lentils and parsnips in the pan are cooked, add the chopped greens, pop the lid on so they steam for 3-5minutes until just tender, then taste for seasoning.

Serve up each bowl, topped with the roasted parsnips, coriander leaves, pink pickled onions and their juices and a dollop of yoghurt, if you have any.