RECIPE: Roast vegetables

roast vegetables

At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make one soup, you can make a whole range of different soups using the same principle.

During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. We will be sharing simple, home-cooked weekly recipes with you, so that your experience of cooking during Covid-19 is a positive one, with new recipes learnt and delicious dishes enjoyed.

Roast: basic principles

• Coat the meat or vegetables to be roasted with flavouring, e.g. garlic and/or herbs.
• Baste with oil, where appropriate, or a marinade.
• Season well with salt and pepper.
• Place in a very hot oven and cook until crisp, turning if necessary to achieve good colour on all sides. For meat and poultry, time the cooking according to the pound or kilo as per the recipe.
• For meat, allow the joint to rest for a few minutes before carving. This allows the juices to relax back into the meat and makes for a more succulent roast.
• For chicken, it is very important that no part is partially cooked or uncooked. This can be dangerous as chicken can contain bad bacteria, such as salmonella or campylobacter, which can cause serious illness or even death. To check if chicken is done, insert a knife into the thickest part of the thigh (as this takes the longest time to cook). If the juices run clear, with no trace of blood in them, the bird is cooked This can be the test for cooking turkey or other birds too. Duck is often eaten rare, but is less susceptible to bacterial invasion if from a safe source.
• The safest way to check whether meat is cooked is to use a digital probe thermometer. If the probe reading is 82°C / 180°F when inserted into a chicken/turkey thigh then the bird is safe to eat.
• To cook meat to varying levels of doneness, using a probe, look for a reading of 60°C / 140°F for rare meat, and 75–80°C / 170–175°F/ for well-done meat.
• When placing the probe in the chicken or meat to be tested, remove the meat from the oven and ensure that the probe is not touching a bone but is in the central, thickest part of the meat so that a true reading is taken.

Roast vegetables
Feeds 6-8 / Freezer Friendly

225g / ½ lb carrots, peeled
225g / ½ lb onions, peeled
225g / ½ lb turnips, peeled
225g / ½ lb beetroot, peeled
225g / ½ lb sweet potato, peeled
1 × small celeriac, peeled
225g / ½ lb new potatoes
1 small garlic bulb, peeled
4 tablespoons olive oil
a very generous sprinkling of herbs
such as rosemary, oregano
or thyme (fresh or dried)
salt and freshly ground pepper

1. Preheat your oven to 220ºC / 425ºF.
2. Peel all the vegetables apart from the new potatoes and cut into large chunks of a similar size.
3. Place them in a large roasting tin, ensuring that they are only one layer deep and that they are not squashed into the tin, otherwise they will stew rather than bake and crisp well.
4. Either slice the garlic finely over the vegetables or scatter the cloves
between the vegetables.
5. Pour over the oil and, using your hands, mix together well and then spread out evenly in tin.
6. Season with the herbs, salt and pepper.
7. Bake in the oven for about 1 hour, turning a couple of times until tender and browned.

Rosalind’s tip

1. Other vegetables that work well in this recipe include parsnips, swede,Jerusalem artichokes and squash or pumpkin.


Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.

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