- 1 vegetable stock cube
- 1 red onion
- 1 red pepper
- 1 chilli
- A 250g punnet of cherry tomatoes
- 1 celery stick
- 1 garlic clove
- A thumb of horseradish
- A handful of flat leaf parsley
- 1 lemon
- 500ml boiling water
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- Measuring jug
- Roasting tin
- Blender
- 1.
6. Put a large roasting tin on the top shelf of your oven to heat up. Dissolve the stock cube in 500ml boiling water.
- 2.
Halve, peel and thickly slice the onion. Cut the pepper into 2 cm thick strips, (discard the stem and seeds). Chop the stem off your chilli. Halve lengthways and de-seed.
- 3.
Add the veg to the heated tin with the cherry tomatoes. Drizzle with 1 tbsp oil. Season. Roast for 20 mins till tender.
- 4.
Dice the celery. Set a pinch aside for garnish. Peel and finely chop the garlic. Peel and grate 1 tsp horseradish. Add all but the celery garnish to the roasted veg. Stir. Put in a blender. Add the stock.
- 5.
Roughly chop the parsley leaves. Add half to the blender. Grate in most of the lemon zest and squeeze in a little juice. Blend till smooth. Taste. Season. Add more horseradish, lemon juice or water if needed.
- 6.
Serve topped with the remaining parsley, celery and lemon zest, a little grated horseradish. Drizzle each one with 1 tsp oil.
- 7.