Cardamom, clove parsnips with crispy cavalo nero, orange, cranberries and walnuts

With the a fragrant spice of cardamom and clove this is is the perfect side dish to a Sunday lunch when you fancy something a little more flavourful than your usual roast spuds. It makes delicious leftovers too.

| serves 4-6 |

• 50g walnuts

• 6 mediim sized parsnips

• 1 large orange (zested and fruit

• ½ tsp ground cloves

• ½ tsp ground cardamom

• 1 tsp cinnamon

• salt and pepper

• 2 tbsp Olive oil (plus 1tbsp for cavalo nero)

• 1 tbsp honey

• 1 small bunch cavalo nero (cut it into roughly 4cm sized pieces, with very stalky bits cut into 2cm pieces)

• 40g dried cranberries

METHOD

Preheat your oven to 180 degrees and place your walnuts onto a clean baking tray. Cook for about 8-10 minutes until they begin to smell nutty and are slightly darker in colour. Be careful not to burn. Remove and allow to cool before roughly chopping.Peel your parsnips and chop into equal size pieces - slice it in half width ways, then quarter the wider end and halve the smaller end.Place parsnips onto a baking tray and add your orange zest, spices and good pinch of salt and grind of black pepper. Drizzle over your 2 tbsps of olive oil and honey before massaging everything together with your hands.Roast for 35-45 minutes until your parsnips have cooked through and gained a sticky char in places.Whilst your parsnips cook chop your zested orange. Slice off its top and bottom and work your way around it using a serrated knife to remove any remaining skin. Then slice into segments. Then place your chopped cavalo nero into a bowl and massage in the remaining tablespoon of olive oil in with your hands.When your parsnips are 10 minutes away from being cooked lay your oiled cavalo nero over the top of your parsnips and allow it to cook and slightly crisp.Once everything has cooked remove the tray from the oven. Sprinkle over your cranberries and gently toss everything together using tongs or a spoon. Transfer onto a serving dish and arrange your orange slices. Finish by sprinkling over your walnuts. Eat right away and enjoy leftovers cold too.