Roast veg has the edge…

4

Roast veg has the edge...

Sleepy sort of a Sunday today. A simple roast chicken stuffed with butter, basil, lemons and garlic on a bed of red onion slices accompanied by nothing more than a rainbow of roasted veg flavours. One aubergine, halved and sliced, one courgette sliced, 6 baby new potatoes thinly sliced, 6 cloves of garlic left whole – though I did split one or two to get the flavours going- 4 baby red chillies, 2 red onions quartered – all roasted for 45 minutes in olive oil, fresh thyme, rosemary, sea salt and black pepper. For the last 15 minutes, I added 4 gorgeously ripe tomatoes quartered and about 250 gm of haricot verts which I had pre steamed. Then a handful of fresh basil – just because I adore the aroma.

Everyone makes this dish and it probably needs more of a shout out. It makes me feel like I am sitting by the coast near Sorrento watching the sun dip lazily over the isle of Capri – instead of being rain bound in the dampness of a cabbage and cauliflower ridden England.

Food transports. This one certainly does for me. A simple flight of culinary fancy that makes a sodden southern Sunday seem sunnier. I am replete now and off to cuddle up by the fire with a good book and a glass of something frightfully fruity.

Have a good week.

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