How To Use


This is a great mid-week, one-pan recipe to use up leftover vegetables. Or it can make a perfect accompaniment to a slap-up roast dinner.

  • Chop a selection of your favourite vegetables and spread evenly over a sheet pan. You could use: carrots, parsnips, courgettes, peppers, cherry tomatoes, butternut squash, sweet potato, red onion, celery and/or leek.
  • To add bulk, you could add some chopped par-boiled potatoes. Or add a roughly chopped chilli if you like your food a bit warmer.
  • Add finely chopped parsley and coriander, or any herb of your choice.
  • Throw in a few crushed cloves of garlic and a generous helping of salt and pepper.
  • Add a swig of olive oil and 3-4 tablespoons of Natural Umber. Give it a good stir then cover and roast in the oven at about 180 degrees, for 30-40 minutes.

Any leftovers can be refrigerated and re-heated the next day.

Some ways to serve:
  • As a side to a big Sunday roast dinner
  • Over cous cous, Quinoa or bulgar wheat
  • Throw in some Cumberland sausages and serve as one dish
  • Toss in some chopped black olives and feta for a salty kick

Et voila! It couldn’t be simpler or tastier and it’s hugely versatile. Packed with healthy vegetables and of course you’re getting your daily dose of ACV.