The trick works for spuds, too, she says ― “With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit diff ...

Preheat the oven to 190C/170C Fan/Gas 5. To make the topping, place the potatoes and parsnips or swede into a large pan of water. Bring to the boil and cook for 12–15 minutes, or until tender.

Blend into puree: Round out your next chicken dish ... follow Mazzucca's example and simmer diced parsnips, potatoes, carrots, butternut squash, and onions in your favorite broth.