Orange and honey-roast carrots and parsnips

Method

1. Top, tail and peel the carrots and parsnips (reserve the tops and tails in a bowl for the gravy and the peel for the stuffing, if you’re making our zero-waste Christmas dinner). Halve or quarter, depending on size, then cover with water and keep in the fridge for up to 24 hours until ready to cook.
2. When ready to cook, heat the oven to 200°C fan/gas 7. Put the goose fat or vegetable oil in a roasting dish and into the oven to heat up. Once the oven is at temperature, add the caraway seeds to the melted fat or hot oil, then drain and pat dry the roots and add them too. Season with salt and pepper and turn with tongs to ensure they’re fully coated in the fat or oil. Zest the orange and reserve half for the stuffing, if making, or to garnish other dishes. Set the rest aside (you could use the zest of the whole orange in this dish, but it will be extra citrussy). Halve the zested orange and add the halves to the tray, cut-side down. Roast for 30 minutes.
3. Sprinkle the roots with the orange zest and give them a turn. Drizzle with the honey, then return to the oven for 8-10 minutes until sticky and golden. Serve with the caramelised orange halves, squeezing the juice over the roots.