Roasted winter vegetables

Makes enough to serve 4 as a side

5 yams

12 brussels sprouts

1 kumara, scrubbed

1 leek, rinsed of dirt

1 courgette

3-5 garlic cloves, crushed to a paste with 1 tsp sea salt flakes

1 small knob ginger, finely grated

1-2 Tbsp chopped fresh herbs (use what’s available; thyme, oregano, marjoram)

Olive oil

2 Tbsp honey, melted

10 truss tomatoes, halved 1 2 3 Chop yams, brussels sprouts, kumara, leek and courgette into even-sized wedges. Add garlic, ginger and herbs, drizzle with olive oil and honey and toss together well. Place on a baking paper-lined roasting dish and top with the tomatoes, cut side up. Season liberally with sea salt flakes and freshly ground black pepper and roast in a 200C oven until all the vegetables are tender, and the tomatoes have condensed. Remove from oven and serve as a warm salad (see recipe right) or cool before refrigerating for later use.