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
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
Chop the carrots into rounds, and the swede (rutabaga) into pieces slightly smaller than bite sized. Quarter the lemon.
Step 3/4
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.