- 4 baby turnips or 1 whole turnip, cubed
- 3 large potatoes, cubed
- 1 onion, cut into eighths
- 6 whole garlic cloves
- 1 fennel bulb, quartered
- 1 beetroot, cubed
- 1 carrots, cut into thick diagonal slices
- 1 aubergine, halved then cut into thick slices
- 2 courgettes, cut into thick slices
- 1 tbsp Seasoned Pioneer's Baharat Spice Blend
- 3 tbsp rapeseed or olive oil
- Salt and pepper
- Fresh coriander
- 1kg cherry tomatoes
- 3 whole garlic cloves
- Rapeseed or olive oil
- 1 tin of chickpeas
Food writer David Hall who uses our seasonings has very kindly let us
feature this recipe on our website. David, a finalist of BBC MasterChef
Goes Large in 2007, has worked extensively throughout the UK at farmers
markets, agricultural shows, schools and food festivals. A freelance food
writer for newspapers, national magazines and websites such as The Times
Online, Olive, Taste Britain, Flavour, Accent and Tastes of Britain as
well as a weekly slot on BBC Radio Newcastle, David is currently working
on his first book. He has recently won the Observer Food Monthly award for
best reader’s recipe. Find out more at http://www.davidhall.co.uk
1 – Pre-heat the oven to 200C, Gas Mark 6.
2 – In a large roasting tin, combine the first 8 ingredients (basically all of the vegetables except for the courgette) with the Baharat spice blend, salt and pepper and oil.
3 – In another roasting tin, combine the cherry tomatoes with the remaining 3 whole cloves of garlic and the oil.
4 – Place both in the oven. Roast the cherry tomatoes for 30 minutes, remove then blitz to a sauce. Pour into a saucepan and keep aside.
5 – For the vegetables, roast for 20 minutes then turn. Roast for a further 20 minutes then put in the courgettes for a further 10 minutes roasting.
6 – Heat up the sauce, taste for seasoning then add the chickpeas.
7 – Serve a good mixture of the roasted vegetables with a good scattering of fresh coriander and a few spoonfuls of the sauce. For authenticity, drizzle on a little yoghurt which has been salted.