A selection of veg suitable for roasting, e.g. maris piper spuds, sweet potatoes, carrots, red onions, aubergines, cherry tomatoes

Mrs. Middleton’s Rapeseed Oil

2 tsp dried chilli flakes

Salt & pepper


Cut the veg into 1 ½ inch chunks and put on a baking tray.

Pour over a good glug of oil (approximately 4 tablespoons) followed by the chilli (feel free to add more if you like things a bit fiery) and salt and pepper.

Roast in the oven at 180C for half an hour, then add the tomatoes, give it a stir and roast for a further 20 minutes, or until the veg are all soft and sticky.