Cheese and thyme crispy parsnips

1. Preheat the oven to 200˚C, gas mark 6. Combine the cheese, polenta and thyme leaves, season and spread out on a large, flat plate. Bring a large pan of salted water to the boil. Halve or quarter the parsnips lengthways (ensuring they are evenly sized). Boil for 4 minutes, then drain.

2. Put the hot parsnips onto the plate of cheese and roll them around until most of the mixture has stuck to them. Don’t worry if there is a lot of loose mixture. Pour the oil into a roasting tin and put in the oven for 5 minutes until very hot. Carefully tip in the parsnips and scatter any remaining cheese mixture over the top. Roast for 30-40 minutes, turning halfway through, until crisp and deep golden. Serve immediately with some aioli to dip into, if liked.