Marmite parsnips with poppy seeds

Method

1. Heat the oven to 160°C fan/gas 4. Trim the tops of the parsnips then give them a good scrub under running water. Cut them lengthways into quarters (or sixths if they’re particularly big) and put them on a baking tray. Mix the oil with the marmite to loosen it slightly, then massage the mixture onto the wedges as evenly as possible.
2. Cook for 40 minutes, stirring every 10 minutes or so as the marmite can catch and burn (although a little charring and blackening is a good thing). Season with salt and pepper, then sprinkle over the poppy seeds.