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Add the bacon to the tray and return to the oven for another 10 minutes. Remove from the oven and add the sage and olives, then roast for 5 more minutes or until the parsnips are cooked through
Add the sprout leaves and a squeeze of lemon juice. Place into the oven and roast for a few more minutes until the leaves begin to wilt. Season to taste and serve
Two decades on from the halcyon days of The Sugar Club, the "King of Fusion", Peter Gordon, still reigns supreme on the London dining scene.
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Roast parsnips with bacon, olives, sage and sprout leaves
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Roast parsnips with bacon, olives, sage and sprout leaves
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