Roasted Veg with Lentils and a Kumquat Dressing

Nothing much can beat roasted veg. We have a new found love of brussel sprouts, and roasting them makes them all the more delicious. They are roasted along with beetroot, carrots; all served with lentils and a tasty kumquat dressing.

Ingredients: 2 carrots, 150g brussel sprouts, 1 beetroot, a few stems of flat parsley, 4-5 kumquats.

Larder: 100g puy lentils, ½ a stock cube, olive oil, 1 tsp honey/sugar (optional extra: grilled salmon or chicken).


  • Trim the ends and peel off the outer layer of brussel sprouts. Quarter the sprouts and chop the beetroot and carrots into small chunks.
  • Place in a roasting tin, drizzle with olive oil, season with salt and pepper and roast for 25-30 minutes.roasting-veg-in-tin-600px
  • Cook the lentils in 3 times their volume of water, crumble in half the stock cube and cover. Bring to the boil and simmer for 20-25 minutes until lentils are soft, but still have a little bite to them.
  • If using, grill salmon or chicken while the lentils and veggies cook.
  • While the lentils are cooking and veggies roasting, make a kumquat dressing. Without peeling, thinly slice the kumquats, place in a small sauce pan and cover with water (approximately 150ml), add 1 tsp honey or sugar and simmer until slightly syrupy. Taste for sweetness and add more honey/sugar if desired.
  • Chop flat parsley leaves.
  • When veggies and lentils are ready, mix the parsley into the roasted veg and serve on a bed of lentils with the kumquats on top.

Roasted Veg with Quinoa and Sprouting Flowers

Born from a cross between kale and brussel sprouts around 15 years ago, they have a lovely sweet nutty flavour and have been classed as a ‘superfood’ for being vitamin rich and packed full of dietary fiber. Developed through traditional breeding techniques, we enjoyed finding out that the breed was named by a reader of Good House Keeping in a competition run on the magazine’s website!

Ingredients: 150g new potatoes, 1-2 small beetroot, 100g chantenay carrots, 1 grelot onion, a small bunch of basil, 80g sprouting flowers.

From the larder: 100g quinoa or couscous, 1 tin black beans or kidney beans, 1-2 tbsp honey, juice of ½ a lime, 3 tbsp olive oil (optional extra: ½ tsp cumin powder, grilled salmon or poached eggs).


  • Preheat the oven to 200 degrees C.
  • Chop the potatoes, beetroot and the bulb of the onion into 1-2 cm chunks. Chop any larger carrots in half.
  • Place in a roasting tin with a drizzle of olive oil, sprinkle with cumin powder, salt and pepper. Roast for 25-30 minutes.roasting-veg-600px
  • Meanwhile, make the dressing; finely chop the basil and combine with 2 tbsp olive oil, lime juice, honey and a pinch of salt. Taste and add more salt, lime, honey or oil according to taste.
  • Cook the quinoa or couscous as per packet instructions. Trim the ends of the sprouting flowers. Add them whole to the quinoa during the last 3 minutes of cooking and then drain. If using couscous, steam the flowers separately in a small saucepan of water for 3 minutes.
  • Drain and rinse the beans and mix in to the quinoa.
  • To serve, place roasted veggies on top of the quinoa, beans and sprouting flowers and drizzle with the basil dressing.