Sweet potato and Butternut Squash wedges

Enjoy these delicious melt-in-the-mouth roasties made with a gentle blend of seasonal spices.

Serves 10

2tbsp coriander seeds

1tbsp fennel seeds

1tbsp ground cumin

3 butternut squash, sliced into wedges 3 sweet potatoes, sliced into wedges 5tbsp olive oil

1 bunch dill, stalks removed

Preheat the oven to 225°C/fan 205°C/gas 7

Toast coriander and fennel seeds in a dry pan until golden. Stir in the cumin and then cool. Grind the spice mix in a pestle and mortar.

Toss butternut and sweet potato wedges in the oil, then rub with the ground spice mix. Spread in a single layer on a baking tray and roast for 30-40min until the outsides are slightly crusted and the inside tender.

Serve with an additional drizzle of olive oil and scatter with dill.