• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
• Pop them onto a large (lined) baking tray.
• Toss with oil, oregano, salt and pepper. Spread out in a single layer. 
• When the oven is hot, roast on the top shelf until the veg is tender and cooked through, 18-20 mins. Turn halfway through.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Quarter the lemon. 
• Drain and rinse the chickpeas in a sieve.

• In a blender, puree garlic, tahini, chickpeas, 1 tbsp oil (per 2P), 75ml water (per 2P) and ½ tsp salt (per 2P) until smooth. 
• Add salt, pepper and lemon juice to taste. 

TIP: Add a splash of water to loosen the hummus if necessary.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the turkey until browned, 5-8 mins each side.
• Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

• Toss the roast veg together with the honey. 

• Arrange the turkey between plates alongside the honeyed veg and your beautiful hummus.
• Serve any remaining lemon wedges on the side.