Heat the oven to 180ºC fan. Scrub your parsnips, there's no need to peel them here! Halve most of parsnips lengthways, cutting any chunkier ones into quarters. Tip into a roasting tray. Add a tbsp of oil and season with salt, toss well, slide into the oven and roast for 25-30 mins until soft and golden. They might need a little longer if your parsnips are much larger.

Meanwhile, make your chilli butter. Finely slice the red chilli and garlic, peel the ginger and cut into matchsticks. Add the butter to a pan over a low heat and cook for around 3-5 mins, whisking as you go, until it’s brown and smells a bit like digestive biscuits. Add the chilli, garlic, and ginger and cook for 2-3 mins further, it’ll look very frothy- don’t worry just keep stirring. Add the sesame seeds and chilli flakes and cook for a minute further, then remove from the heat and set aside.

Add the yoghurt to a bowl and add the tahini, then squeeze in the juice of half of the lime. Season with salt and whisk together. Set aside.

Whisk the miso and maple together. Add a splash of oil to loosen a little. Remove the parsnips from the oven, tip the glaze all over them and give them a good shake, then return to the oven for 3-5 mins, until sticky and golden.

Spoon the yoghurt over the base of the dish, top with the caramelised parsnips. Drizzle with the chilli butter. Slice the spring onions and scatter over the top along with the coriander leaves and some extra sesame seeds. Serve with the remaining lime half, cut into wedges, to squeeze over at the table.