INDIAN-SPICED CONFIT OF VEGETABLES

This is a great way to use up a glut of veg from the garden. You will need about 800g of vegetables, such as green beans, onions, courgettes, leeks, mushrooms, pumpkin, peppers and tomatoes. This recipe doesn’t use as much oil as a traditional confit but it transforms everyday vegetables into an unctuous mass of colourful goodies. This dish can be a standalone meal or a spicy accompaniment to meat and fish.

PER SERVING 7.3g carbs, 3.7g fibre, 5.6g protein, 31g fat, 342 kcal

Serves 2, or 4 as a side

100g green beans

100g cherry tomatoes

on the vine

Half a head of garlic (slice horizontally through an unpeeled head)

1 small courgette, cut

into 3cm rounds

1 red or green pepper,

cut into 8 long slices

1tsp salt

Plenty of pepper

2tsp cumin

2tsp chat masala powder (from larger supermarkets)

12-15 curry leaves (from

Asian supermarkets)

125ml extra-virgin

olive oil

A small handful of coriander leaves 100g full-fat Greek yoghurt

A handful of coriander leaves

Preheat the oven to 180°C/fan 160°C/gas 4. Arrange the vegetables and garlic in a round or square ovenproof dish measuring 28-30cm across. Scatter with the seasoning and spices. Tuck the curry leaves around and under the vegetables so they don’t burn. Pour the olive oil all over and roast the vegetables for 1 hour, or until soft and lightly browned. Check halfway through to make sure none are burning, and they cook evenly. If any look dry, baste with olive oil.

When all of the vegetables are tender, remove from the oven. Serve in the tray alongside the Greek yoghurt, drizzled with a little oil and some cooking juices, in a small bowl. Grind a good twist of black pepper over everything and garnish with the coriander leaves.