Masterclass maple-roasted parsnip risotto topped with pan-fried chicken breast

Pre-heat the oven to 200C/180C Fan/Gas 6. Top and tail the parsnips, and halve across the middle. Then cut the thinner ends in half and the thicker ones into quarters. Toss with 2 tsp of the oil to coat, then drizzle over the maple syrup. Transfer to a roasting tray.

Roast in the pre-heated oven for about 30 minutes, until golden, shaking the tray from time to time so the parsnips cook evenly.

Heat the stock in a pan with 450ml water until simmering. Leave gently simmering until ready to add to the risotto.

Cook the onion in the butter and another 2 tsp of the remaining oil until soft, over a low heat. Add the garlic and cook for a further 1 minute. Stir in the rice and cook for 2 minutes, so that it absorbs the oil. Add the saffron along with the thyme leaves and a ladleful of stock. When the stock has been absorbed, add another ladleful. Stirring often, continue adding the stock, one ladleful at a time, until all the liquid has been soaked up by the rice. This will take up to 30 minutes.

Meanwhile, heat the remaining oil in a frying pan. Cook the chicken on a high heat, skin-side down, for 4-5 minutes, until the skin is golden and crispy. Turn the chicken over and cook over a medium heat for 6-7 minutes, until cooked through. Put on a warm plate, then cover with foil and set aside until needed.

Put about a third of the roasted parsnips in a food processor and blitz until smooth. Stir into the cooked risotto along with the remaining roast parsnips, reserving a few to serve on the side.

Slice each chicken breast into 4 thick strips and serve skin-side up, with the risotto and parsnips on the side. Garnish with a few of the extra thyme leaves and a sprinkling of cracked black pepper, if you want.