Autumn vegetables in springtime.

I have made a few versions of this but never this combination, and I love the sauce, mainly because it is simple! The kids love the sweetness of the veg, usually I would roast butternut in maple syrup but the honey is yum too.

Parma wrapped Cod with Autumn Veg

Serves 6

Ingredients highlighted in green.

Chop a butternut squash, 5 carrots and 4 Parsnips into the same size chunks, about 1/2 inch cubes.

Put them in a shallow oven tray, and drizzle with enough olive oil just to coat them (you don't want them sitting in a pool of oil) and season well with salt and ground black pepper. Drizzle with honey or maple syrup, about two tablespoons worth.

Toss together with your hands, and make sure they are in a single layer not too cramped.

Put in an oven heated to 200c for about 40 mins.

After 20 mins, wrap 6 pieces of cod fillet (you could use any meaty white fish here. ) in a slice of proscuitto or serrano ham each. Use skinless fillets and make sure there are not too many bones.

Lay on a rack in a tray ( you could use the grill tray here ) and pop into the same oven for the last 15 mins of cooking.

Turn off the oven and leave the fish and veg in while you make the sauce.

Melt 125 g butter in a pot with a couple of sprigs of rosemary. Heat until the butter just starts to colour, and the rosemary looks like it is browning a little. Take out the rosemary and squeeze in the juice of two lemons.

Serve veg and fish and pour a little sauce over each fillet of fish.

Enjoy!!