veg with an edge

QI am a traditional cook who has been preparing shoot lunches for many years. I like to provide a roast joint of some description but with all the youngsters coming through and a few modern gentleman I feel it’s time I introduced a few changes. I plan to stick with the roast but would like to try something different on the veg front. Nothing too complicated. Any suggestions?

VC, by email

AA tasty recipe pinched from a shoot lunch and ideally served with a joint of meat involves spicing up the traditional roast potatoes. Peel and cook 1 kg of potatoes in boiling water until tender, then drain. Place them in a large bowl with 6 peeled banana shallots halved lengthways. To the bowl add half a teaspoon of cayenne pepper, a heaped teaspoon of dried chilli flakes, two large fat cloves of crushed garlic, a teaspoon of ground cumin, a teaspoon of turmeric, two large teaspoons of sea salt and 5 tablespoons of groundnut oil. Gently tip into a roasting tin ensuring all the potatoes are well coated. Roast at 200°C /400°F/gas Mark 6 until crisp, as per usual roasties. Rinse three large handfuls of spinach and cook in a pan or steam for a few minutes to wilt. To serve, toss the spinach in a large serving dish with the potatoes and shallots and spoon over a little yoghurt and torn coriander. This should serve 3-4 hungry guests.