prep SET & FORGET

Indian spiced root vegetables

“With very little conscious effort on my part, much of the food I make in my slow cooker is gluten-free, vegan or vegetarian”

Rather like an exotic bubble and squeak, but starting with raw vegies and giving them an Indian twist. There’s no need to wait until you have leftovers from a roast dinner to give this a try. As well as being a comforting supper, it makes an awesome brunch, topped with your favourite style of egg. I can never get enough boiled eggs, and I’m particularly partial to a roughly chopped hard-boiled egg.

SERVES 4

PREPARATION 20 minutes

COOKING about 4 hours

GLUTEN-FREE

1 tablespoon olive oil1 red onion, thinly sliced2 cloves garlic, finely chopped2cm (¾in) piece ginger, finely chopped1 teaspoon ground cumin½ teaspoon chilli flakes3 tablespoons chicken or vegetable stock4 small waxy potatoes, halved200g (7oz) pumpkin, skin on and cut into wedges2 small parsnips, peeled and quartered4 hard-boiled eggshandful mint leaveshandful flat-leaf parsley leaveslime wedges, to serve