Ginger Chilli Roast Veg with Coconut Rice

In this dish we’re mostly roasting. Roasted roots with Tomatoes smothered in ginger, chilli, honey and garlic all served over coconut rice with mint on top….what’s not to love?

Ingredients: ½ chilli, 1 clove garlic, 1cm piece of ginger, 100g Jerusalem artichoke, 200g butternut squash, 100g potatoes, 50g tomatoes, sprig of mint.

From the larder: 1 tin coconut milk, 200g rice (ideally brown), 1tsp honey, oil, yogurt.


  • Preheat oven to 200 degrees.
  • Only peeling the squash, chop squash, potatoes and Jerusalem artichoke into small chunks. Place in a roasting tin, drizzle with oil, season with salt and pepper and place in the oven to roast.roasted veg 600px
  • Place the rice in a saucepan, add the tin of coconut milk and top up with about ¼ tin of water to the right amount of liquid for the rice to cook. Bring to the boil and simmer until cooked.
  • On a chopping board, mince and smash together the ginger, ½ chilli, garlic, honey, and pinch of salt.
  • Halve the tomatoes, smear the chilli mix over them and add them to the roasting tin already in the oven. If easier, smear the chilli mix over all the roasting veg.
  • When veg is soft, serve on top of coconut rice with torn mint leaves and a dollop of yogurt.

Beetroot Rosti

Full of colourful goodness, this beetroot rosti is scrumptious with a little chilli kick and spring onion zing. Served with tenderstem broccoli, feta and seeds, this is a lovely healthy mid week meal.

Ingredients: 1 large, 2 small beetroot, 4-5 new potatoes, 100g tenderstem broccoli, 1 spring onions, 1 green chilli, 2tbsp chopped chives.

Larder: 50g feta cheese, 4 eggs, oil, salt and pepper (optional extra: 2tbsp pumpkin or sesame seeds).


  • Preheat the oven to 200 degrees C.
  • In a bowl, grate the potatoes and the beetroot. Finely chop the chives, spring onion and deseed and finely slice half the green chilli and add to the bowl. Add 2 eggs and mix well to combine. Season with salt and pepper.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan; spread out and push down gently so that it fills the pan. Cook for approximately 5 minutes, check the underside and when starting to brown, place frying pan in the oven to roast the rösti for 15
  • When the rösti is almost ready, roughly chop and blanche the broccoli for 5 minutes by placing in a saucepan of boiling water.
  • While the broccoli is blanching, poach 2 eggs. To save on washing up, you can poach the eggs in the broccoli water after it’s blanched!
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg and broccoli with crumbled feta and mixed seeds sprinkled on top along with a squeeze of lemon if you have it.