Grilled confit parsnips with herbs and vinegar

1. Preheat the oven to 160°C fan. Put the chillies, vinegar and a small pinch of flaked salt into a medium bowl. Leave to pickle lightly.

2. Put the parsnips, 10 whole garlic cloves, oil and 1 tablespoon of flaked salt into a high-sided baking dish about 30cm x 20cm in size. Cover tightly with foil, then transfer to the oven to bake for 1 hour, or until a knife slides easily into the thicker part of the parsnips. Remove the parsnips and garlic, reserving the oil

3. Place a well-greased griddle pan on a high heat and ventilate your kitchen well. Once hot, grill the parsnips in 2–3 batches, until deeply charred on both sides, about 2–3 minutes per batch. Transfer to a large bowl (or dish) while you continue with the rest. Grill the garlic cloves for a minute until charred, then transfer to the bowl of parsnips.

4. Put the herbs, crushed garlic, 60ml of the reserved parsnip oil, ¼ teaspoon of flaked salt and a good grind of pepper into the small bowl of a food processor and blitz until finely chopped.

5. Add the herb mixture, pickled chillies and allspice to the parsnip bowl, tossing gently to combine, then transfer to a large serving platter. Drizzle with 2 more tablespoons of the parsnip oil and serve warm or at room temperature.

Good old parsnips, the most underrated of root vegetables, making their appearance on the odd occasion but not nearly enough. Here they are given some extra love and attention: first by letting them cook slowly and gently in oil, then by grilling them for that smoky hit. Save the flavourful oil that you’re left with – use it to dress salads or to drizzle over dips or mezze.