Oven Roast Roots Fritata

Mixed Veg






Ingredients  (Serves 4-6)

600g mixed winter veg such as

shallots or onions, carrots, pumpkin or squash,

parsnip, celeriac, beetroot, potatoes


1 large garlic clove finely chopped

3 tablespoons of rapeseed or olive oil

7 large or 8 medium eggs

A handful of mixed herbs such as

curly parsley, chives, and thyme finely chopped

About 20g Parmesan or other well-flavoured hard

cheese grated

Sea salt and freshly ground pepper

Pre-heat the oven to 190 degs gas mark 5. Meanwhile, prepare your chosen veg: peel shallots or onions and quarter or thickly slice; peel carrots and cut into 5mm slices; peel squash or pumpkin, deseed and cut into 2-3cm cubes; peel parsnip and celeriac and beetroot and cut into 1-2cm cubes; cut potatoes into 1-2cm cubes.

Put all the veg into an ovenproof dish, about 23cm square. Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the veg are all tender and starting to caramelise in places.

Beat together the eggs and the chopped herbs and some more salt and pepper. Take the dish from the oven, pour the egg evenly over the veg and scatter over the grated cheese. Return to the oven for 10-15 minutes until the egg is all set and the top is starting to colour. If your oven has a grill you can use that to accelerate the browning of the top. Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold. Perfect lunchbox fare.

From :River Cottage Veg Everyday. Hugh Fearnley-Whittingstall

Warm Salad of Mushrooms and Roasted Squash

Serves 4

1 small squash (any type) or half a larger one

12 sage leaves, bruised

4 garlic cloves, thickly sliced

100ml rapeseed or olive oil

A large knob of butter

300g open-cap mushrooms, thickly sliced

A small bunch of rocket

150g blue cheese, or goats cheese, crumbled

Sea  salt and freshly ground black pepper

For the dressing

3 tablespoons rapeseed or olive oil

1 tablespoon balsamic vinegar

(ideally apple balsamic)


Preheat the oven to 190 degs C/Gas Mark 5.  Peel, halve and deseed the squash.

Cut into 2-3cm chunks and put into a roasting tin with the sage leaves, garlic,

all but 1 tablespoon of the oil and a generous seasoning of salt and pepper.

Toast for about 40 minutes, stirring once, or until soft and coloured at the edges.


Put the remaining 1 tablespoon oil in a frying pan with the butter and place over

a medium heat.  Throw in the mushrooms along with a little salt and pepper and

fry for 4-5 minutes, or until they are cooked through and any liquid they release has



For the dressing, in a small bowl, whisk the oil and balsamic vinegar together with

some salt and pepper.


In a large bowl, combine the still-warm (but not hot) cooked squash and mushrooms with

the rocket and cheese.  Add enough dressing to dress them lightly (you may not need it all),

toss together and serve.


River Cottage Veg Everyday,

Hugh Fearnley Whittingstall

Annie Stacks  Squash

Annie Stacks Squash