Piccolo parsnips with truffle honey

Method

1. Give the parsnips a good scrub and trim the tops with a knife (see tips). Cook for 3 minutes in a pan of boiling salted water. Over a medium heat, melt the butter in a non-stick pan with the honey and thyme. When it’s bubbling, add the parsnips, stirring to coat, then turn down the heat and cook for 10 minutes until tender. Make sure the honey doesn’t burn – add a splash of water each time the honey starts to caramelise.
2. When the parsnips are done, allow the honey to caramelise and coat the parsnips. Sprinkle over the cracked peppercorns and a little sea salt, then serve.