Ingredients you'll need
- 1½kg potatoes
- 750g carrots
- 600g onions
- 1½ broccoli
Step by step this way
- 1.
Top florets of steamed broccoli with spoonfuls of butter mashed with crushed garlic and chilli flakes for a spicy twist on classic buttered green veg.
- 2.
Add a fiery flavour hit to roast spuds by parboiling them then popping in a tin of hot oil with some onion wedges, crushed garlic and a good sprinkle of cayenne pepper, paprika and chilli (as much or as little of each spice as you like). Season, toss to mix, then roast till golden and crisp.
