Not exact matches
Heat half the
oil in a flameproof
roasting tin or ovenproof sauté pan.
Toss the squash and the onions with remaining harissa, mixed with 2 tbsp
oil (sunflower, vegetable or olive is fine), and some seasoning
in a large
roasting tin.
Tip into a
roasting tin, drizzle with 2 tablespoons of olive
oil, season with salt and freshly ground black pepper, and
roast in the oven for about 20 — 25 minutes or until the sweet potato is tender and starting to caramelise at the edges.
Peel the celeriac and chop it into bite - sized chunks, say 1 cm x 1 cm, whilst warming up a drizzle of
oil in a large
roasting tin.
In a large
roasting tin, add the olive
oil, balsamic vinegar and salt.
Place the capsicum, tomato, eggplant, zucchini, olive
oil and paprika
in a large
roasting tin and toss to combine well.
Spray the base and sides of a large
roasting tin with olive
oil, then place the pork
in the dish.
Toss the potato, garlic, pumpkin, fennel and onions
in the olive
oil and arrange around the beef
in the
roasting tin.
Thin sliced potatoes stacked and
roasted in a muffin
tin with luscious butter, truffle
oil, parmesan cheese, cheddar cheese and garlic, topped with a sprinkle of fresh thyme and coarse sea salt.
2 large aubergines, thickly sliced
in rounds 1 tablespoon olive
oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1
tin chopped tomatoes 1
tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of
roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded
Place the carrots, shallots, mushrooms, clove of garlic and potatoes
in a
roasting tin and pour over the
oil mixture.
In a
roasting tin add the tomatoes, shallots and garlic, drizzle over the olive
oil, salt and pepper and mix well.
Rub olive
oil into the whole peppers, place
in an
oiled roasting tin and
roast until well charred.
Toss the swede
in olive
oil in a shallow
roasting tin, then season.
Return the lamb to the
roasting tin, drizzle with a little olive
oil and the lemon juice and place
in the oven.
Heat half the
oil in a flameproof
roasting tin or ovenproof sauté pan.
Heat the
oil in a flameproof heavy - duty
roasting tin and brown the lamb on all sides over a medium / high heat.
Put the tarragon stalks, vegetables, olive
oil and garlic
in a heavy
roasting tin.
Toss the carrots with the olive
oil, chilli flakes, cumin, half the paprika and salt and pepper, spread them out
in a
tin and
roast for 25 minutes.