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Friday, 1 February 2008

Winter roast

When the days are biting there's nothing like a big plate of roast winter veggies to protect you from the chill. To me, anything tastes good roasted so I chuck in whatever is in the house. This plate includes potatoes, fennel, beetroot, onion, garlic and jerusalem artichoke. All tossed in oil and fresh rosemary, seasoned with salt and a smattering of chili flakes. Make sure you toss everything after the first ten minutes roasting before giving them another ten.

On the side, couscous with sauteed shallots, courgettes, mushrooms and parsley. So very delicious. Speaking of couscous, I am off to Morocco today for five days, taking in this cooking course in Fes. The results next week.

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