DIFFERENT VEGETABLE RECIPES RECIPES

Steps:

• 1. Peel, halve and roughly chop the onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves, finely chopping the stalks. Halve, deseed and roughly chop the peppers.
  2. Click off and discard the green leaves from the cauliflower, then break the cauliflower into florets and roughly chop the stem. Quarter the fresh tomatoes.
  3. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice into 2.5cm wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
  4. Heat 2 tablespoons of oil and the butter in a large casserole pan on a medium-high heat, add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, or until softened and golden.
  5. Add the peppers, butternut squash, chickpeas and jalfrezi curry paste, then stir well to coat.
  6. Add the cauliflower, the fresh and tinned tomatoes, breaking the plum tomatoes up with the back of a spoon. Add the vinegar and 1 tin's worth of water, and stir again.
  7. Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, remove the lid for the rest of the cooking time.
  8. When the veg is tender, taste and season to perfection with sea salt, black pepper, and a squeeze of lemon juice.
  9. Delicious served with poppadoms or fluffy rice and with a few dollops of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

Steps:

• 1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
  2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
  3. Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
  4. Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
  5. Toss the beets with the balsamic vinegar and whole herb sprigs.
  6. Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
  7. Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
  8. Toss the turnips with the vinegar and bay.
  9. Toss the fennel with the lemon juice, then pick over the thyme leaves.
  10. Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
  11. Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
  12. Once ready, give the tray a jiggle, then pile the veg on a platter.