HOW TO MAKE MIX VEGETABLES RECIPES

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.

Steps:

• 1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
  2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
  3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
  4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
  5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!