If you are using fresh pumpkin or squash in a recipe, don't throw away the seeds - roast them for a delicious and healthy snack.
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!
This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.
Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.
This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.
This is a great way to use every part of the fresh beetroot you buy at the farmers' market or get delivered in your organic veg box.
Roasted garlic is sweet and luscious, and very spreadable. Serve with good crusty bread or with crackers.
This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
I always have roasted garlic on hand - it is great on its own with some crusty bread, and also delicious in everyday recipes like soups, stews, houmous and tzatziki.
A quick, easy, low carb healthy meal for lunch or dinner! Vegetables are oven-roasted with rosemary, then eggs are cracked in and roasted as the vegetables finish cooking.
Roasted tomatoes, garlic, onion and chilli are blended with coriander and cumin to create a smoky, spicy salsa.
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!