Put the chorizo in a cold, large, wide casserole pan with a lid, and as you bring it up to a medium heat, it will release its fat.

Once sizzling, cook the chorizo for about three minutes a side, until just crisp and browned, then remove and set aside, keeping the fat in the pan. Add the shallots and butter, and fry for about five minutes, until translucent.

Add the garlic and rosemary, cook for a minute, then add the parsnips and fry for a couple of minutes, turning them often and making sure they are evenly coated. Pour in the sherry, bring to a simmer and reduce by half.

Add the stock, return the chorizo to the pan and season generously. The parsnips will not be completely covered in the braising liquid, and that’s fine.

Cover with a lid, turn the heat down low and simmer for 20-25 minutes, turning the parsnips a few times. (Their thin, pointy ends might soften quicker than the other pieces, so check and lift out if they are done.). Take off the lid for the final five minutes of cooking.

When the parsnips are knife tender, turn off the heat, check the seasoning and stir in the lemon zest and a couple of glugs of sherry vinegar.

Pile the parsnips and chorizo on a platter, stir the chopped parsley into the sauce and drizzle all over.

Do this up to two days ahead, but don’t add the vinegar and herbs until you have reheated the parsnips and are about to serve.

Waxy potatoes, celeriac, swede or turnip would all work beautifully instead of parsnips.

To make this vegetarian, leave out the chorizo and add a couple of tablespoons of olive oil and a teaspoon of smoked paprika with the garlic, and switch the chicken stock for veg stock.