Mix the first 17 ingredients together in a large bowl, and add the fully defrosted Quorn Meatless Turkey-Style Roast. Pierce the Roast in a number of places so that the marinade soaks in. Let the Roast marinate in the fridge for about 4-5 hours, turning it every hour or so to make sure the marinade penetrates all sides of the roast.

Meanwhile, soak a clay pot in water for at least an hour. (if you don't have a clay pot - no worries. You can put everything in a l covered Pyrex casserole dish that is deep enough to cover the roast and accommodate the veggies you plan to use.)

Preheat the oven to 425.

Put the roast and the veggies in the clay pot or in the lightly greased Pyrex casserole dish. Remove the herb sprigs from the marinade (or not – totally your choice), and pour the marinade over the roast and the turnips, carrots, and potatoes. Sprinkle the roast liberally with a bit more Old Bay, and freshly ground pepper.

Cover and bake at 425 F for 40 minutes. The marinade will keep the Roast moist and become a rich dark glaze.

Uncover the roast and baste with the delicious marinade at the bottom of the clay pot or casserole dish. Cook for a few more minutes if needed to make sure your veggies are cooked to your liking.

Remove from the oven, and let the roast cool for about 10-15 minutes. Slice the roast and serve with the veggies. Sprinkle with the chopped flat leaf parsley.