Root vegetable rice

Looking for something a little different to have with your autumnal roast? This beautiful seasonal saffron-infused vermicelli is just the ticket

250g carrots, sliced at an angle
250g parsnips, sliced at an angle
1 tbsp olive oil
½ tsp coriander seeds, lightly crushed
80g butter
2 small onions, finely chopped (or use leftovers from the stuffed onions)
100g short vermicelli (available from Middle Eastern shops or online, or break vermicelli nests into small pieces)
300g white rice, rinsed and drained
pinch of saffron
500ml chicken stock
½ small pack flat-leaf parsley, chopped

Heat oven to 200C/180 fan/gas 6. Put the carrots and parsnips in a roasting tin and drizzle with the olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25-30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.
Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2-3 mins until starting to soften, then add the vermicelli and cook until golden. Add the rice, saffron, stock and 500ml water. Cover with a lid. Bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins. Add the roasted carrots and parsnips, scatter the parsley over and serve.