THIS MONTH WE'RE MAKING...
Root vegetable roast
1. Preheat oven to 200°C. Brush the sides of a 30x20cm roasting tin with 4 tbsp vegetable oil. Add 250g baby parsnips or baby turnips (peeled, halved), 500g large carrots (peeled, quartered), 2 small red onions (peeled, quartered, cut into chunky slices), and 2 leeks (trimmed, cut into 2,5cm lengths) to tin. Cook for 25 min.
2. For the batter, whizz together 4 large eggs, 200g plain flour, 1 tsp sea salt and 200ml milk in a blender until smooth.
3. Turn veg and spoon out half temporarily, then pour in batter. Sprinkle over reserved veg and, if you like, torn sage leaves.
4. Return to oven for 30 min till batter is golden, puffy and shrinking away from tin sides.
FLEXITARIAN MOVEMENT…
