Wadadli-spiced ground provision, callaloo & turmeric a•oli

I just love this recipe. Ground provision is literally what it says – the food that the ground provides. In the Caribbean, that’s usually things like yam, sweet potato, cassava, plantain, etcetera. I feel that if we’re cooking in Blighty, let’s use what the ground here provides us with. Callaloo is spinach; at times it’s slightly coarser than the kind we’re used to, but any green, softer dark leaf will do the job.

SERVES 3-4 PREP 25 mins COOK 35 mins EASY V

975g mixed root vegetables, cut into roughly 2-inch cubes (I used carrot, swede, sweet potato and parsnip) ¼ onion, finely sliced

2 tsp onion and garlic purée (or blitz onion and garlic together with a tiny splash of oil)

1 chilli, finely chopped

½ tsp each ground allspice,

cumin and coriander 1 thyme sprig

1 oregano sprig

2 tbsp rapeseed oil 220g baby spinach

For the turmeric aïoli 1 whole egg, plus 1 egg yolk 400ml cold pressed extra

virgin rapeseed oil

1 tsp English mustard

½ tsp ground turmeric 1 lemon, juiced

2 large garlic cloves (or use roasted garlic cloves for a deeper, sweeter flavour if you prefer)

1 Heat the oven to 200C/180C fan/gas 6. Tip all the ingredients, except the spinach, into a large bowl with 1/2 tbsp sea salt and 1/2 tsp ground black pepper and mix well. Evenly spread the veg on a baking tray and roast for 40-45 mins, tossing halfway through.

2 Meanwhile, make the aïoli. Put all the ingredients in a deep jug with a good pinch of salt and pepper, and blitz using a hand blender until it all comes together with the texture of mayonnaise. Taste for seasoning – you may want to add another pinch of salt.

3 Once cooked, remove the veg from the oven, transfer to a saucepan over a medium heat, add the spinach, stir until slightly wilted, then serve with the aïoli.

GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day

PER SERVING (4) 292 kcals • fat 19g • saturates 1g • carbs 21g • sugars 14g •

fibre 9g • protein 4g • salt 2.2g