roast veg

TOOLS

• a good vegetable peeler

• a small sharp knife

QUANTITIES

The quantity you’d like to cook will vary depending on the size of vegetables you’re working with and how many people you are cooking for (and how hungry they are!), but we’d suggest a few pieces per person.

OFFCUTS

You’ll find yourself with a collection of little vegetable offcuts as you go—definitely keep these bits! They can be used in soups, cooked under a roast chicken (to make a gravy), thrown in an omelette, or roasted up with some oil, herbs and seasoning and eaten as is. And if you have no use for them immediately, just freeze them until you need them.

SUNSHINE CHIPS

You will need!

• medium-sized potatoes (we used Agria, choosing ones that had a nice round shape)

• oil, for brushing

• herbs and seasoning

1. Preheat