Warm maple parsnip salad

Method

1. Preheat the oven to 200°/fan180°C/gas 6. Slice the parsnips into long wedges (or halves if small) and cut out and discard any woody centres. Put the parsnips into a large roasting tin, drizzle with 2 tbsp of the olive oil, toss and season, then roast for 30 minutes.
2. Meanwhile, trim about 3cm off the green tops of the spring onions and trim the tips from the white ends, then discard. Tip into a smaller roasting tin, toss with the remaining 1 tbsp oil and roast for 20-25 minutes until turning golden. Remove and cool for a few minutes.
3. Once the parsnips have been cooking for 30 minutes, remove from the oven, drizzle with the maple syrup and toss to coat, then return to the oven for another 15-20 minutes until caramelised and crisp. Heat a large frying pan and, when hot, add the chorizo and fry for 4-5 minutes, turning often, until crisp and dark. Drain through a sieve, keeping 1 tbsp of the fat.
4. For the dressing, put the vinegar in a bowl and whisk with the 3 tbsp olive oil until emulsified. Add the sugar and season well. Whisk in the reserved chorizo fat, check the seasoning and set aside.
5. When the parsnips are cooked, transfer them to a large bowl. Toss through the roasted onions, chorizo, hazelnuts and pecorino, then add the watercress and dressing, toss again and let the leaves wilt slightly. Check the seasoning and serve.