Roast Root Veg Pilaf

Serves 8

This is an excellent way to use up any random root vegetables that are lurking in the bottom of your fridge. This recipe uses beetroot, carrots and butternut squash because of their sweetness and jewel-like colours, but it's also good with parsnips, sweet potatoes and celeriac.

• 2 parsnips, peeled and cut into 2cm

(¾ in) chunks

• 300g (10.5oz) peeled and deseeded butternut squash, cut into 2cm

(¾ in) chunks

• 4 carrots, peeled and cut into 1cm

(½ in) chunks

• 3 beetroots, scrubbed and cut into 2cm (¾ in) chunks

• 3 tsp cumin seeds

• 5 tbsp olive oil

• 2 red onions, finely chopped

• 2 yellow peppers, deseeded and cut into small strips

• 1 red chilli, deseeded and finely chopped • 1 tbsp ground coriander • 2 tsp ground cumin

• 2 tsp turmeric

• ½ tsp ground cardamom

• 2 cinnamon sticks

• 400g (14oz) basmati rice, rinsed and drained

• 1 litre (1.7 pint) vegetable stock

• Juice of 1 lemon

• 40g (1oz) cashew nuts, roasted and chopped

• Large handful of flat-leaf parsley leaves, chopped

• Salt and black pepper

1 Preheat the oven to 180°C fan/200°C/ 400°F/Gas 6.

2 Place the parsnips, butternut squash, carrots and beetroots on a baking tray. Scatter with cumin seeds and drizzle over 3 tablespoons of the olive oil. Season with salt and pepper and toss so the vegetables are evenly coated. Roast in the oven for 35-40 minutes until the vegetables are lightly golden around the edges, turning them halfway through the cooking time.

3 While the vegetables are roasting, heat the remaining olive oil in a large ovenproof casserole dish over a medium heat, add the onions, yellow peppers and chilli and cook for 8-10 minutes until the onions have softened.

4 Add all the spices and season generously with salt and pepper. Stir and cook for 2 minutes.

5 Add the rice and cook for 2 minutes, stirring until it is coated with the oil and spices.

6 Add the stock, stir, then bring to the boil. Stir again, cover with a tight-fitting lid and place in the oven for 20-25 minutes.

7 When the rice is cooked, fluff it up with a fork, squeeze the lemon juice over the top, stir in the cashew nuts and adjust the seasoning if desired.

8 Top with the roasted vegetables and any cooking juices, then scatter with parsley and serve.

9 The pilaf will keep in the fridge for up to 3 days. Allow to cool completely before storing. Bring back to room temperature to serve cold, or reheat until piping hot.

Recipe from The Green Batch Cook Book by Sam

Gates (Robinson Books).