Spiced roasted vegetables

Step 1/ 4

• ⅓ tsp chili flakes
• ⅓ pinch chili powder
• ⅓ tsp coriander seed
• ½ tsp mustard seeds
• ⅔ cardamom pods
• ⅔ tsp fenugreek leaves
• ⅓ 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

• ⅓ swede
• ⅔ carrots
• ½ 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!