While the parsnips cook, prepare the glaze mixture; add picked thyme leaves, finely diced shallot, vinegar finely grated ginger and maple syrup to a small mixing bowl and mix well to combine.

Once the parsnip has cooked remove from the oven and pat dry with some paper towel. Heat a large frypan/skillet over medium heat and add a little oil. Place the parsnip in the pan cut side facing doe and cook for 1-2 minutes then add the butter and cook for a further 3-4 minutes until beginning to colour.

Next add the maple ginger glaze mixture and cook for a further 5-7 minutes rotating regularly until the parsnips are evenly glazed and a little sticky.

Remove from the and place on a large serving platter and serve alongside and roasted or grilled meat, fish or poultry.