Roasted winter vegetables

Cooked by Maxine, during coaching (see The Cookery Coach)

6 carrots, peeled and cut into 1cm slices

6 parsnips, peeled and cut into 2cm chunks (leave the ‘tails’ about 3cm long)

50ml extra virgin olive oil

1 tablespoon thyme leaves (fresh or dried)

Salt and pepper

2 tablespoons runny honey

Pre-heat the oven to 200C.

Place all the veg in a large ovenproof tray. Pour on the oil, and toss the veg so it is coated. Sprinkle on the thyme, and a good twist of salt and pepper. Pour over the honey.

Place the tray, uncovered, in the oven for 45-60 minutes. Check after 30 minutes, and turn the veg so they brown evenly. Don’t worry about brown edges – they’re the best bits. Remove when the veg is nicely toasted, and tender.

Potatoes dauphinoise

50g butter

500g new potatoes (sliced thinly – no need to peel)

1 medium onion, sliced thinly

2 cloves garlic, sliced thinly

200ml double cream

200ml milk

Salt and pepper

Pre-heat the oven to 180C.

Take a 10cm square (or similar size but different shape) ovenproof dish, and butter the bottom and sides. You may as well use up the butter. Spread a thin layer of sliced potatoes over the bottom. Add a thin layer of onion and a few slices of garlic. Season with salt and pepper. Repeat, finishing with a (neat) layer of potatoes. Pour over the cream, and as much of the milk as you need so you can see milk through the gaps in the potato layer. Cover the dish with foil, and place in the oven for 45 minutes.

Remove the foil, and return the dish to the oven for a further 15 minutes, or until golden brown.

If you like, you can sprinkle the top of the potatoes with grated parmesan, before the last 15 minutes of cooking, but I don’t think the dish needs cheese.