Heat the oven to 200C/180C fan/gas 6. If the parsnip tips are bruised or discoloured, cut them off at a point, and halve any larger parsnips through the centre. Tip them into a large pan, cover with water and season with salt. Boil for 5 mins, then drain well.

Tip the parsnips into a roasting tin, drizzle with the olive oil and season well. Roast for 30 mins.

Toss the parsnips, drizzle with the honey and sprinkle over the almonds. Roast for another 25 mins, tossing after 10 mins, until sticky and caramelised. Sprinkle with sea salt just before serving.