Roasting is a simple, and delicious way to use up vegetables languishing in the cupboard. Left over roast veg can also be frozen for later. Heat and blitz in a blender for soup, add to pasta, stew, omelettes, rice or use as a pizza topping.


  • Selection of vegetables like butternut squash, parsnips, carrots, swede, celeriac, potatoes or sweet potatoes, aubergines, tomatoes, garlic, peppers, green beans, leeks, onions¬†
  • Herbs like thyme or rosemary
  • Olive oil
  • A salmon fillet for each person
  • A knob of butter
  • Lemon juice
  • Dill


  1. Prepare butternut squash by chopping off any tough skin. Scrub or peel root vegetables like parsnips. You can also use other vegetables such as carrots, celeriac or sweet potatoes
  2. Vegetables roast at different speeds so cut to the right size so they cook evenly. Soft vegetables like aubergines cook faster so cut these up larger. Hard vegetables like parsnips take longer to cook so chop up finer
  3. Place them in a single layer in a roasting dish. Add robust herbs such as thyme or rosemary with a few pinches of salt and pepper to taste. You can add a cloves of garlic, left whole in their skins, to roast with the vegetables to give them flavour
  4. Pour on a glug of olive oil and mix well to coat all the vegetables
  5. Root vegetables will cook in 40-50 minutes at 180-200C, or 350-400F. Soft vegetables like peppers, aubergines, onions and tomatoes roasted at higher temperatures will have lovely charred edges
  6. Season the salmon fillets with lemon juice, salt, pepper, a sprinkle of dill and a little butter, wrap the salmon in a foil parcel and bake alongside the vegetables for the last 12 minutes