Spicy Parsnip Dhal

Heat the oven to 200°C/fan 180°C/gas 6. Tip the parsnips (500 g) onto a baking tray. Sprinkle with ground cumin (1 tsp) and turmeric (0.5 tsp). Drizzle with vegetable oil (1.5 tbsp) and toss to coat. Season with [salt] and [black pepper] and roast for 25-30 minutes until golden brown and tender. Start 25m timer

Meanwhile, heat vegetable oil (0.5 tbsp) in a large saucepan over a medium heat. Add the onion (1) and fry for 10-15 minutes until soft and lightly golden. Stir in the ginger (15 g), cloves (2 garlic) and chilli (1 red) and fry for another 1-2 minutes until fragrant. Add the remaining ground cumin (2 tsp), turmeric (0.5 tsp), red lentils (250 g) and vegetable stock (600 ml). Bring to a boil, cover and reduce the heat to medium-low. Cook for 20 minutes, stirring occasionally and adding more water if needed. Remove the lid and simmer for another 5-10 minutes until the lentils have broken down and the dhal has thickened. Start 20m timer

Heat the roti (350 g) in the oven for 4-5 minutes until warmed through. Stir most of the roasted parsnips into the dhal, then top with the remaining. Scrape any spiced oil from the roasting tin over the top. Serve immediately with the warmed roti for scooping up the dhal. Start 4m timer