Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Roasted Diced Roots and Squash with Croutons and Cumin Seeds

By: Laurence Guy

  • Preheat your oven to 170 degrees Celsius.
  • Dice all of your roots to an even size before placing in a large baking tray.
  • In a pan gently heat the butter and oil until the butter has melted before adding the cumin seeds, they add a lovely earthy flavour to complement the sweet roots. Stir the seeds in the butter for a few minutes before pouring over the diced roots.
  • Season and mix well so that the diced roots are well coated before placing in the oven. After twenty minutes add the cubed bread to the tray and mix well to ensure it is covered in the butter and oil.
  • Return the tray back to the oven for another ten minutes or until the roots are cooked and the bread is crisp.

Ingredients

  • 300g carrots, washed and diced
  • 300g swede, washed and diced
  • 300g parsnips, washed and diced
  • 300g squash, washed and diced
  • 200g cubed day-old white bread (Hobbs House Wild White is perfect)
  • 150g butter
  • 50ml olive oil
  • 2 teaspoons of cumin seeds
  • salt and pepper

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