Honey-Glazed Turnips

Peel and cut the turnips into 3 cm wedges, keeping pieces as uniform as possible for even cooking. Measure out all remaining ingredients before you begin cooking.

Bring a large saucepan of well-salted water to a rolling boil. Add the turnip wedges and blanch for 4 minutes, then drain immediately and pat thoroughly dry with a clean kitchen towel — residual moisture will prevent caramelisation.

Melt the vegan butter in a wide, heavy-bottomed sauté pan over medium-high heat until it begins to foam and the foam subsides, about 2 minutes.

Add the dried turnip wedges in a single layer and cook undisturbed until deep golden on the cut face, about 4-5 minutes — listen for a steady sizzle; if it goes quiet, raise the heat slightly.

Turn each wedge to a second cut face and cook for a further 3-4 minutes until golden on that side as well.

Reduce the heat to medium. Add the maple syrup (or honey), apple cider vinegar, and cold water to the pan. Season with the remaining fine sea salt and the white pepper.

Cook, swirling the pan regularly, until the liquid reduces to a syrupy glaze that coats the turnips, about 8-10 minutes — the glaze is ready when it falls from a spoon in slow, thick drops rather than running freely.

Scatter the thyme leaves over the pan and toss to coat for 30 seconds, then remove from the heat.

Transfer to a warm serving dish, spoon over any remaining glaze, and finish with the chopped flat-leaf parsley. Taste and adjust salt before serving.