1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
1 tbsp olive oil, plus some for greasing
50g parmesan (or vegetarian alternative), grated
1 tbsp rosemary leaves
knob of lactose free butter
Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the Parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.
Sprinkle over the remaining Parmesan and dot with lactose free butter. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
Recipe adapted from: Good Food