1. Heat oven to 175°C.
2. Place the potatoes, parsnips and carrots in a roasting tin and mix with oil, season with salt.
3. Roast in the oven until lightly golden, about 15 minutes.
4. Drain off the vegetables, place in a pan, add the Handi sauce and bring to the boil.
5. Add the remaining vegetables and simmer until cooked, 15-20 minutes.
6. Serve with rice and mango chilli sauce.