Frying, rather than roasting, the parsnips and shallots makes this recipe really quick and is a great method to use if you don’t have the oven switched on. The marmalade provides a lovely orange sweetness for the glaze. The parsnips would be great with sausages or a grilled chop
parsnips 6–8 quartered and par-boiled for 5 minutes
shallots 4 peeled and halved,
Put the marmalade, orange zest and juice into an large frying pan and simmer. Add the parsnips and shallots and cook over a low heat, turning frequently until tender and glazed. Dot with butter and serve.