MAGICAL PREPARE AHEAD PLATTER OF VEGETABLES

This is a wonderful way to serve a selection of vegetables without having to wash loads of pots and pans afterwards. They can be prepared ahead and cooked to serve.

Serves 6

A knob of butter, for greasing 1 medium butternut squash, peeled and cut into 2cm (¾in) cubes

2tbsp olive oil

500g (1lb 2oz) peeled potatoes, cut into cubes

500g (1lb 2oz) peeled celeriac, cut into cubes

2tbsp crème fraîche

150g (5oz) sugar snap peas, destringed and cut in half lengthways

250g (9oz) tenderstem broccoli 300g (10½oz) petits pois

Preheat the oven to 200°C/fan 180°C/ gas 6. Line a baking sheet with nonstick baking paper and butter an ovenproof platter.

Scatter the squash on to the baking sheet and drizzle the olive oil over the top. Season well with salt and black pepper and toss to coat. Roast in the oven for about 30 minutes, or until soft and golden brown.

Boil the potatoes in a large saucepan of boiling salted water for 5 minutes, then add the celeriac and boil for a further 10 minutes, until both are tender. Drain well and return to the pan. Season well, add the crème fraîche and purée until smooth using a stick blender, or place in a food processor and whizz until just smooth.

Blanch the sugar snaps, broccoli and peas together in boiling salted water for 2 minutes. Drain and refresh in cold water, then drain again. Separate the broccoli from the other green vegetables. Arrange the different vegetables in rows on the prepared ovenproof platter – a row of the celeriac and potato purée, a row of mixed petits pois and sugar snaps, a row of butternut squash and a row of broccoli. Cover with buttered foil and place in the fridge to chill until ready to reheat.

When ready to serve, preheat the oven to 200°C/fan 180°C/gas 6 and bring the vegetables up to room temperature, keeping the foil on.

Cook in the oven for about 20 minutes, or until piping hot.