Roasted Veg Over Lentils with a Spiced Sauce

Ingredients: 5 tomatoes, 80g Jerusalem artichoke, 1/2 a fennel bulb, 1 purple carrot, 1 red chilli, 2 shallots, 1 clove of garlic, 2 sprigs of mint, small bunch of coriander.

From the larder: 150g puy/green lentils, 1tbsp honey, juice of half a lemon, olive oil, salt, pepper and if you have it, 1tsp tomato paste.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Thoroughly wash but do not peel the Jerusalem artichoke and carrot. Chop the Jerusalem artichoke, carrot and shallots in to 1cm chunks and slice the fennel.
  • Place it all in a roasting tin, drizzle with olive oil, season with salt. Mix and place in the oven to roast for about 25 minutes.
  • Cook the puy/green lentils: add to a saucepan with 500ml of boiling water and simmer for about 20 minutes or until soft.
  • Peel and mince the garlic, finely chop the tomatoes, mint leaves and the coriander leaves and stems. Deseed and chop the chilli to taste. Mix with 1 tbsp honey, 3 tbsp olive oil, lemon juice, and if you have it, tomato paste.
  • When vegetables are soft and browning in places and the lentils are cooked, pile both on your plate with a healthy dollop of spiced sauce on top.roasted-veg-2

Oregano Pesto Pasta with Roast Veg

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

 Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.close up roasting veg 600px
  • Start cooking the pasta according to instructions.
  • Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.pesto ingredients 600 pxpesto blender 600px
  • Add more oil if you like a runnier consistency.
  • When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
  • Grate over remaining parmesan and serve garnished with any remaining herbs.