River Cottage

Per heat your oven to 180c.

Peel your parsnips, core them and cut into 1/8’s. Line a baking tray with baking parchment and lay on the parsnips. Drizzle with the maple syrup (reserving a little for later), half the olive, scatter over the thyme leave and season with salt and pepper. Bake in your hot oven for 25-30 minutes until cooked and crispy on the tips.

While they are cooking, zest your orange and leave the zest to one side for later. Now peel your orange using a knife. Top and bottom the orange and carefully go around the outside of the orange removing all the skin and pith. Slice the now peeled orange into 5-6 slices. Drizzle these with 1 tsp of Maple syrup to help them caramelise while frying.

Slice the Haloumi

Heat a large non stick frying pan with the remaining olive oil. Once hot, lay in the orange slices, and the and sprinkle with the chilli flakes.Cook until the Halumi start to turn golden brown and the oranges start to caramelise. Once this happens turn them over and cook for the same amount of time on the other side.

Your parsnips should be ready and you can assemble your dish.

Lay the parsnips onto a platter and arrange the Haloumi and orange over them. Finish the dish with a little rocket (if using) and scatter over the orange zest! Serve...

LINKS

Get the book that inspired the series: Hugh's Three Good Things.