Hugh Fearnley-Whittingstall: Two-tray Spicy Roast Veg Recipe

Hugh Fearnley-Whittingstall: Two-tray Spicy Roast Veg Recipe

  1. List Of Ingredients
  2. 1kg flavoursome tomatoes
  3. 4 garlic cloves, thickly sliced
  4. 3cm piece of ginger, thinly sliced
  5. 3 tbsp rapeseed oil
  6. 2 medium aubergines (about 500g in total), trimmed
  7. 500g squash, such as ½ medium butternut or a chunk of Crown Prince, peeled and deseeded
  8. 2 medium onions, each cut into 
8 wedges
  9. 1 medium-hot red chilli, deseeded (for less heat, if preferred) and sliced
  10. 1 cinnamon stick, broken in half
  11. 6 cardamom pods, bashed to 
split open
  12. 1 tsp nigella (black onion/kalonji) seeds
  13. 2 tsp fennel seeds
  14. 2 tsp cumin seeds
  15. 2 tsp coriander seeds
  16. About 200g chard, leaves separated from stems
  17. Sea salt and black pepper
  18. TO FINISH
  19. Coriander leaves, chopped
  20. 1 lemon or lime, halved, to spritz
  1. Serves 4

Method

Preheat the oven to 190°C/Fan 170°C/Gas 5.

Halve the tomatoes and place in a single layer in a large roasting tray. Scatter the garlic and ginger on top of the tomatoes (not onto the tray, where it would burn), trickle over 1 tbsp oil and sprinkle with salt and pepper. Set aside while you prepare the other veg.

Cut the aubergines into 2–3cm cubes and the squash into bite-sized chunks. Put both veg into a second large roasting tray with the onions, chilli, cinnamon, cardamom pods and nigella seeds. Using a pestle and mortar, bash the fennel, cumin and coriander seeds roughly (they needn’t be finely ground) then add to the tray, along with some salt and pepper and 2 tbsp oil. Stir well to mix everything together.

Put both trays into the oven, placing the veg tray on a higher shelf than the tomatoes, and roast for 30 minutes. Roughly chop the chard stems and add to the veg tray. Give this tray a good stir (there is no need to stir the tomatoes) and roast for a further 30 minutes. Meanwhile, shred the chard leaves.

After the full hour, take the tomatoes out of the oven; they should be blistered, wrinkled, juicy and browned in places. The tray of veg should be tender and nicely coloured. Add the prepared chard leaves to the veg, give it a stir and return this tray to the oven, with the heat turned off, for 5–10 minutes to wilt the leaves.

Take the tray of hot veg from the oven, add the tomatoes to it, scraping in all the lovely pan juices, and mix well. Taste and add more salt and pepper if needed. Scatter with coriander and add a spritz of lemon or lime juice. Serve with rice and dhal for a really sustaining meal.

Swaps

Spices To save time, replace the chilli, cinnamon, cardamom, nigella, fennel, cumin and coriander seeds with 2–3 tbsp good ready-made curry paste.

Aubergines Use courgettes in place of the aubergines.

Squash Try bite-sized chunks of root veg, such as carrots, potatoes and parsnips instead.

Leaves Replace the chard with spinach (no need to separate leaves from stems), adding it for the last 5 minutes.


River Cottage Much More Veg by Hugh Fearnley-Whittingstall. Photography by Simon Wheeler ⓒ Bloomsbury.