Gordon's Christmas Cookalong LIVE

Add the finishing touch to your Christmas dinner with these sticky carrots and parsnips from Gordon's Christmas Cookalong LIVE

Serves 8

• 500g parsnips
• 500g carrots
• 2 -3 tbsp olive oil
• Few thyme sprigs
• 1 cinnamon stick, broken in two
• 3 star anise
• 1 -2 tbsp clear honey
• 150ml chicken stock
• Few knobs butter
• Salt and freshly ground black pepper

1. Peel and chop the parsnips and carrots so that the pieces are all of a similar size (e.g. into quarters).

2. Heat the olive oil in a roasting tray on the hob, add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Drizzle over the honey and allow the vegetables to pick up a bit of colour before adding the stock. Allow to simmer turning the vegetables to help them cook evenly.

3. Add the butter and toss through before placing the vegetables in the oven at 220C/gas mark 7 to cook for 25-30 minutes.