caramel roasted vegetables

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes

2 tablespoons olive oil

4 cm (1¾ inch) piece of fresh root ginger, sliced

40 g (1½ oz) dark muscovado sugar

3 tablespoons dark soy sauce

juice of 1 lime

1 small butternut squash, about 625 g (1¼ lb) peeled, deseeded and cut into 2.5 cm (1 inch) cubes

2 small sweet potatoes, cut into 2.5 cm (1 inch) cubes

1 aubergine, cut into 2.5 cm (1 inch) cubes

2 parsnips, cut into wedges

2 carrots, cut into wedges

2 small red onions, thinly sliced

2 garlic cloves, thinly sliced

Mix together the olive oil, ginger, sugar, soy sauce and lime juice in a bowl. Add the vegetables, including the onions, and turn in the dressing until evenly coated. Scatter into a shallow roasting tin or ovenproof dish. Place on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for 15 minutes. Add the garlic and toss the vegetables together. Cook for a further 15 minutes or until caramelized. Serve with roast or grilled chicken, pork or duck.

For spiced yogurt sauce to serve as an accompaniment, put 2 trimmed and sliced spring onions, 1 chopped garlic clove, a handful of chopped coriander, 1 deseeded and finely chopped fresh red chilli and a little salt in a food processor with 150 ml (¼ pint) Greek yogurt. Process until evenly mixed. Turn into a bowl and stir in 4 tablespoons crème fraîche. Spoon into a small serving dish, cover and chill until ready to serve.