CHRISTMAS VEGETABLES RECIPES

Steps:

• 1. Preheat the oven to 220°C/425°F/gas 7.
  2. Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
  3. Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
  4. Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
  5. Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
  6. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
  7. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
  8. Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
  9. Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
  10. Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Using a pestle and mortar, grind the fennel and coriander seeds, and chilli flakes until fine.
  3. Place the cauliflower on a sheet of tin foil, rub in half of the ground spices and 1 tablespoon of oil, and season with sea salt and black pepper.
  4. Wrap the cauliflower in the foil, pop it on a roasting tray and bake for 30 minutes, or until tender, removing the foil for the last 15 minutes to give it a gnarly crust. Remove and set aside.
  5. Peel and finely grate the ginger and 6 cloves of garlic. In a bowl, combine two-thirds of the ginger, the grated garlic and the remaining half of the spice mixture.
  6. Make an incision in each aubergine with a small sharp knife, then rub the ginger mixture into each one, along with a drizzle of oil.
  7. Place the aubergines in a small roasting tray and cook in the oven for 15 to 20 minutes, or until softened and starting to split. Set aside.
  8. Make your spice blend. Split the cardamom pods, add the seeds to a mortar with all the other ingredients, then grind well.
  9. Peel and finely chop the onions, then deseed and roughly chop the chillies and tomatoes, keeping them separate. Peel and finely slice the remaining 3 cloves of garlic.
  10. Place a large pan over a medium heat and toast the ground spices for 1 minute, or until aromatic.
  11. Stir in 1 tablespoon of oil, followed by the onions, green chillies, sliced garlic, and the remaining ginger. Cook for 10 minutes, or until the onion and garlic are softened and coloured.
  12. Add the tomatoes, cinnamon stick and 200ml of water and let it simmer over a low heat for 30 minutes.
  13. In a blender, blitz the cashews with 4 tablespoons of water until you have a smooth paste, then stir this into your curry. Cook for 5 minutes, or until thick and fragrant.
  14. For the tempeh, peel and finely slice the garlic, then add to a frying pan over a medium heat with a splash of oil, the curry leaves and mustard seeds.
  15. Fry for 1 minute, or until crisp, then drain on kitchen paper.
  16. Chop the roasted cauliflower into florets and stir into the curry along with the aubergines.
  17. Top the curry with the tempeh and shaved coconut. Halve the pomegranate and bash it, cut side down, with a wooden spoon so the seeds come tumbling out. Scatter the seeds over the curry, then serve with chapatis on the side.