This is a quick supper dish which is great for using up veg from the fridge before it goes off. I cooked it yesterday because I was getting low on food and too lazy to go shopping (and I’m trying to save money so resisted the temptation to order a takeaway).

I love the flavour of the smoked paprika which complements the spicy pea dip really well.

Ingredients

• Selection of vegetables – such as a mix of root veg like carrots, parsnips, potatoes, sweet potatoes etc and onions (quartered) and peppers, roughly sliced.
• Olive oil
• Smoked paprika – about a teaspoon per person
• Salt and pepper

For the dip:

• 3 tablespoons of frozen peas per person
• 1 tomato per person, skinned and chopped
• 1 red onion, finely chopped
• Small fresh chilli, finely chopped
• 1 tablespoon crème fraîche per person
• Tablespoon of fresh coriander per person
• Olive oil
• Salt and pepper

Method

1. Prepare the veg – wash, peel and chop keeping to reasonably large sizes, the veg tends to shrink down during cooking. Spread out on an oven tray, drizzle with the oil and mix well. Dust with smoked paprika, season with salt and pepper and mix again. Roast at 200C for about 30 minutes or until cooked.
2. Make the dip – heat the oil and gently fry the onions and chilli. Add the peas and tomato and coriander. Season well and cook gently for 10 minutes. Take off the heat, stir in the crème fraîche and blend. Garnish with some extra coriander leaves before serving.