Spiced roasted vegetables

Step 1/4

• 1 tsp chili flakes
• 1 pinch chili powder
• 1 tsp coriander seed
• 1½ tsp mustard seeds
• 2 cardamom pods
• 2 tsp fenugreek leaves
• 1 lemon

• mortar and pestle

Preheat the oven to gas 6. Crack open the cardamom pods and place the seeds in a pestle and mortar. Grind with the other spices.

Step 2/4

• 1 swede
• 2 carrots
• 1½ tsp cumin seeds

• cutting board
• knife

Chop the carrots into rounds, and the swede (rutabaga) into pieces slightly smaller than bite sized. Quarter the lemon.

Step 3/4

• baking sheet
• spoon

Place the vegetables on a baking tray with the oil, and mix. Season well with salt and pepper, and add the yeast extract and brown sugar. Mix in the spice blend. Squeeze a little of the juice from the quartered lemon, and add to the vegetables.

Step 4/4

Toss thoroughly, and place in the oven for 20-25 minutes, or until soft and slightly caramelised. Mash, stir into risottos, place on soups or simply enjoy in its own.

Enjoy your meal!