Honey glazed parsnips with baked parmesan dip

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Toss the parsnips in the olive oil in a large roasting tin, then spread them out and season well. Roast for 20 minutes, then remove the tin from the oven and drizzle the honey all over the parsnips, tossing to coat. Roast for another 15 minutes or until golden, sticky and crisp.
2. Meanwhile, mix together all the dip ingredients and put in an ovenproof dish (about 500ml capacity). Put the dish on an oven rack underneath the parsnips for the last 15 minutes of the roasting time. Once the parsnips are done, remove them from the oven to cool a little and move the dip higher in the oven for another 5-10 minutes, so it browns on top. Remove once gently bubbling – it will have a ricotta-like consistency.
3. Put the parsnips and dip on a platter and scatter the parsnips with salt and  a few thyme leaves. Serve – and warn people that the dip will be hot!