Veggie-loaded fries

35 MINUTES | SERVES 4 | EASY

These are also known as allotment-loaded fries, so use up any autumn gluts of veg you have. Simply swap ingredients to whatever you need using up.

red onion or

1cm pieces courgettes 2, or small marrow Ω, chopped into 1cm pieces squash or pumpkin 200g, chopped into 1cm pieces

ground cumin 2 tsp

paprika 1 tsp

garlic granules olive oil 2 tbsp

frozen chunky chips 600g

leek

1, chopped into 1 tsp |

V GF

podded broad beans or sliced runner beans 100g

tomatoes 4, finely chopped

lime 1, Ω juiced, plus wedges to serve red chilli 1 long, or pickled jalapeños 2 tbsp, sliced

coriander Ω a small bunch, chopped

mature cheddar 200g, grated soured cream or yogurt 4 tbsp

• Heat the oven to 220C/fan 200C/gas 7. Toss the onion, courgettes and squash on a baking tray with the cumin, paprika, garlic, oil and some seasoning. Mix well and roast in the middle of the oven for 30 minutes until golden and tender, stirring halfway through.

• Tip the frozen chips onto another shallow baking tray and bake above the vegetables for 25-30 minutes or until crisp and golden. Leave the oven on.

• Blanch the beans for 2-3 minutes until bright green and tender, then drain well. Stir the tomatoes, lime juice, half the chilli and half the coriander in a small bowl with some seasoning.

• When the chips and vegetables are done, transfer the chips to a large baking dish and spoon over the roasted veg and beans. Scatter with the cheese, bake for 5-10 minutes until melted and bubbling, then scatter over the tomato salsa, soured cream, remaining chilli and coriander to serve.

PER SERVING 631 KCALS | FAT 35.7G

SATURATES 16.4G | CARBS 52.2G | SUGARS 11.2G

FIBRE 9G | PROTEIN 20.7G | SALT 1.1G