(Serves 4 or 6 as a side dish)
3 tablespoons of walnut or extra-virgin olive oil
4 large parsnips, peeled and quartered lengthways
4 large red skinned sweet potatoes, each cut into 6 wedges
4 large carrots, scrubbed and halved lengthways
2 large red onions, peeled and cut into 6 wedges
226g of peeled whole walnuts, roughly chopped
Juice of 1 lime
226g of crumbled Gorgonzola cheese
Pre-heat the oven to 200°C
Add 2 tablespoons of the oil to a shallow roasting pan and place in the hot oven for 5 minutes.
Carefully toss all the prepared vegetables in the hot oil, turning well to coat. Roast for 1 hour, turning 2 or 3 times, until golden and tinged brown at the edges.
Mix in the chopped walnuts and roast for another 10 minutes.
Meanwhile, whisk the remaining tablespoon of oil with the lime juice and a little sea salt and freshly ground black pepper.
To serve – either divide between warmed serving plates or serve in a large warmed serving dish; scatter over the chopped Stilton and drizzle with the lime dressing.