So this season: Roast vegetable tikka
FIRST MAKE THE TIKKA SAUCE Peel and finely chop 2 banana shallots. Peel and grate 3 cloves garlic and 1 x 5cm piece each of fresh ginger and fresh turmeric root. Heat 1 tbsp vegetable oil in a medium nonstick frying pan over a medium heat and fry the shallots for a few minutes until softened and starting to colour, stirring occasionally. Add the garlic, ginger and fresh turmeric and cook for a minute or so longer. Stir in ½ tsp ground turmeric and 1 rounded tsp garam masala and cook briefly. Stir in 200ml coconut milk and the juice of ½ lemon, season with salt and heat through, without boiling. Whiz to a sauce in a food processor, then set aside to cool.
PREP YOUR VEG You can slice your selection of vegetables or leave them whole if small (as a guide, we used 400g each of baby carrots and courgettes, 300g baby aubergines cut in half, and 1 red onion cut into wedges). Preheat the oven to 240C/220C fan/gas 9. Add the vegetables to the tikka sauce and toss to thoroughly coat them. Spread the vegetables over the base of a large roasting pan and roast for 40 minutes until golden, stirring halfway through. Finish with a scattering of chopped fresh coriander.
SERVE IT UP This makes a lovely veggie dish with warm naan breads or poppadoms, a dollop of yoghurt or tzatziki and a serving of dhal. It is also good alongside roast or pan-fried chicken.