Roasted vegetables

Heat the oven to 220 °C (200 °C fan), dry the vegetables well and toss them with just enough oil to coat. Spread them in a single layer with space between pieces; crowded vegetables steam instead of browning.

Cut potatoes, carrots and other firm vegetables into similar-sized pieces and roast them for about 30–40 minutes, turning once. Add quicker-cooking courgette, aubergine or peppers for the final 20–25 minutes so they do not collapse.

Yes: put them straight from the freezer on a hot, lightly oiled tray and spread them out well; thawing first makes them more likely to go soggy. Roast at 220 °C, turning once, until browned and hot throughout; they may take longer than fresh vegetables.

Cool them promptly, then store them in a covered container in the fridge and use within 3–4 days. Reheat only the portion you need until piping hot.

Serve them with couscous, rice or lentils, or add them to pasta with a little pasta water and grated cheese. They also make a good filling for an omelette or frittata.

Choose vegetables that take a similar time to cook: potatoes, carrots, parsnips and onions work well together when cut to similar sizes. Add softer vegetables such as tomatoes, courgettes and peppers later, or they will be ready before the firm ones.

Toss them with garlic, rosemary or thyme before roasting, then finish with lemon juice or a splash of balsamic vinegar. Add fresh herbs, feta or grated Parmesan after cooking so the herbs stay bright and the cheese does not burn.