Place the parsnips, garlic and apples on a roasting tray.
Drizzle with olive oil and a little honey, sprinkle with sea salt flakes and freshly ground black pepper and bake at 220 degrees c for twenty five minutes.
Meantime, sauté the onion in 1 tsbp esch of olive oil and butter until softened.
Then add cumin and sauté for a minute more.
Tip the parsnips and apple into a pot and squeeze garlic from its skin.
Add the chicken stock, bring to the boil,then simmer for ten minutes.
Blitz with a hand-held blender and stir through the milk.
Bring to the simmer to warm, and season to taste.
Crumble over some pancetta and serve.