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Available for over a year

Ingredients: - One large carrot - One parsnip - One sweet potato - One onion Method: Peel them all and chop into 3cm chunks. Optional additions include swede, squash, Jerusalem artichokes, potato and celeriac. Crush whole spices - one tea spoon each of cumin, corriander, fennel, black pepper and rock salt. Optional additions: chilli flakes, garlic flakes, turmeric, paprika, mustard seeds. Crush in a pestle and mortar or with rolling pin in a mug. Put the veg in large mixing bowl with spices. Add one table spoon full of water - and one of olive oil - mix everything together and then roast on a non-stick roasting dish. It takes 30 - 40 minutes to cook. Afterwards, add some milk and stock, and blitz with a stick blender or masher. Check for seasoning and reduce to suitable consistency Reheat - then enjoy!