Maple and Ancho Chilli-glazed Parsnips with Dukkah Recipe - Great British Chefs

Ingredients

• 500g of parsnip, trimmed, peeled and any larger ones cut in half lengthwise
• salt
• 2 tbsp of vegetable oil
• 1 tbsp of maple syrup
• 1 tbsp of ancho chilli flakes
• 25g of butter
• 50g of vacuum packed cooked chestnuts, finely chopped
• 25g of lightly toasted sesame seeds
• 15g of cumin seeds
• 15g of coriander seeds
• 10g of flaky sea salt
• 2 tsp chilli flakes, mild