WHAT TO PUT IN A VEGGIE TRAY RECIPES

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
  3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
  4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
  5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
  6. Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
  7. As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
  8. To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
  9. Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
  10. Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
  11. At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
  12. Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
  13. Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
  14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
  15. A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
  16. Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.

Steps:

• 1. Put a large casserole dish on a medium-low heat and a large non-stick frying pan on a high heat.
  2. Prick the peppers, then sit them directly on the gas flame, or under a hot grill, for 10 minutes, until charred (keep an eye on them!). Meanwhile, scrub the sweet potatoes and slice into 2cm chunks (there’s no need to peel them), then char in the hot, dry frying pan for 5 minutes, turning them halfway through.
  3. Meanwhile, peel the onions and cut into 1cm chunks, then dry-fry in the casserole dish for 3 minutes until softened. Push them to the side and drizzle in 2 tablespoons of oil, then stir in the cumin seeds, paprika, cocoa powder and peanut butter. Add 1 tablespoon of red wine vinegar and scrape up any sticky bits from the bottom of the pan, then stir in the charred sweet potato.
  4. Prick the chillies and blacken all over in the hot frying pan or directly over the gas flame. Carefully place the charred peppers on a board, then deseed and roughly chop, adding them to the casserole dish as you go. Carefully remove the charred chillies to a board, then finely chop and add to the mix.
  5. Preheat the oven to 180ºC/350ºF/gas 4.
  6. Strain the butter beans in a sieve over the casserole dish, so the juices go straight in, then tip the beans into a the hot, dry frying pan and leave them in an even layer, without stirring, until they start to char and pop, then tip into the veg.
  7. Tip in the chickpeas (juice and all) and scrunch in the tinned tomatoes, breaking them up with a wooden spoon, then pour in 1 tin’s worth of water. Finely chop and add the coriander stalks (saving the leaves for later), season with a pinch of sea salt and black pepper and stir well, then pop on the lid, leaving a little opening, and cook for 1 hour, or until thickened, stirring occasionally.
  8. Meanwhile, scrub the potatoes and dry with a clean tea towel. Prick them all over with a fork and sprinkle with a pinch of sea salt, then place on a baking tray and bake for 1 hour, or until crispy on the outside and fluffy in the middle.
  9. For the salsa, peel the onion and thinly slice with the apple, then tip into a small bowl, dress with the lime juice and season to perfection.
  10. For the cheat’s chilli sauce, blitz the jalapeños and their vinegar with the mint in a food processor until smooth.
  11. When you’re ready to serve, finely chop the coriander leaves and stir through the chilli with 1 tablespoon of extra virgin olive oil. Grate the cheese and click off the lettuce leaves.
  12. To serve, cut a cross into each baked spud, pinching the bottoms so they open up, and transfer to serving plates. Top with the cheese, stuffing it in well, then add a good spoonful of the chilli and serve with the lettuce leaves, a dollop of yoghurt, a sprinkling of the salsa and a drizzle of the chilli sauce.