Honey-glazed parsnips, buttered kale and roast potatoes

Ingredients

For the honey-glazed parsnips
4 large parsnips, peeled
4 tbsp duck fat or clarified butter
coarse sea salt and freshly ground black pepper
1½ tbsp clear heather honey
For the potatoes
16 medium-sized floury potatoes, such as Kerr's Pink or Duke of York
6 tbsp duck fat or clarified butter
For the curly kale
600g/1lb 5oz curly kale
30g/1oz butter
coarse sea salt and freshly ground black pepper

Method

1. Heat the oven to 200C/390F/Gas 6.
2. For the parsnips, quarter them lengthways using a sharp knife and remove the hard core. Cut the quarters into three pieces (halve across the middle then halve the larger section again). You should end up with pieces all roughly the same size.
3. Put the duck fat or clarified butter into a roasting tray. Place on the hob over a medium heat until melted. Add the parsnips and toss in the fat to coat. Season with coarse sea salt and freshly ground black pepper. Place in the oven and cook for about 20 minutes, turning occasionally. Towards the end of the cooking time, drizzle the honey over the parsnips. Using a large spoon, stir the parsnips to coat. Roast until dark brown in colour.
4. For the potatoes, peel and cut the potatoes into cubes, roughly the same size.
5. Add the potatoes to a large pan of boiling, salted water and cook for about five minutes. Drain well in a large wire sieve - you can use a colander, but a wire sieve is better. Transfer them back to the saucepan, put a lid on top and give them a really good shake until well drained and slightly fluffy up on the outside.
6. Heat the duck fat or clarified butter in a roasting tin. Add the potatoes to the tin and toss around until well coated. Place in the oven for ten minutes, before using a pair of tongs to turn the potatoes onto a second side. After another ten minutes, turn them onto the third side. Continue roasting until crisp all over. When cooked, they can be left in a warm oven for 15 minutes with the door ajar to let any steam escape.
7. For the kale, wash the kale well, remove the stalks and dice into 2.5cm/1in pieces. Melt the butter in a pan, add the kale, season with salt and freshly ground black pepper and stir until wilted. Cover and keep warm until ready to serve. Serve with Smoked rib of Highland beef.