ROOT COCKTAILS RECIPES

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Peel the potatoes, then scrub, top and tail the carrots and parsnips, cutting any larger ones in half lengthways. Cook in a large pan (or two) of boiling salted water for 8 minutes, then drain in a colander and leave to steam dry. Pick out the carrots and parsnips and put to one side, then give the colander a few light shakes to chuff up the potato edges. Add 4 tablespoons of olive oil (or turkey fat) to two large roasting trays and season each with sea salt and black pepper. Squash the garlic bulb, then divide the cloves between the trays, along with the rosemary sprigs. Tip in the veg, add a good swig of red wine vinegar and toss to coat. Roast for 40 minutes, then remove from the oven and lightly squash with a fish slice to burst the skins. Place back in the oven for a further 20 minutes, or until golden and crisp.

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.