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Gunpowder Roasted Roots

Ingredients | Serves 4 (as a side, 2 as a main) | Cook 45 Mins

  • 600g mix of any of the following winter veg: swede, celeriac, squash, pumpkin, turnips, beetroot, potato, carrots, red cabbage, red onion
  • 2 green chillies
  • 2 spring onions
  • 1 bunch coriander
  • 1 lime


For the gunpowder paste:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp chilli powder
  •  1 tbsp vegetable oil
  • pinch of salt


  • Preheat the oven to 220c/200c fan
  • Make the gunpowder paste: in a frying pan over medium heat, toast the spices until they are fragrant. Take them off the heat and mix together with the salt and vegetable oil to make a paste
  • Chop the mixed root veg into even sized pieces. Cut the tougher roots slightly smaller than softer ones. This will help make sure all the different veg are cooked and ready at the same time
  • Mix the spice paste and the root veg and place in a single layer on a roasting tray
  • Roast in the oven for 15 min. Drop the oven temperature to 180c/200c fan for another 15 min
  • Prepare the garnish: finely chop the green chillies, spring onions and coriander together, making sure to use the coriander stalks too, as they have fantastic flavour. As soon as the roots come out of the oven, add the fresh green ingredients and enjoy the fragrant aromas. Finish with a good squeeze of lime and sprinkle of sea salt
  • Serve with a side of rice, or with a simple dhal, or use as a fantastic flavoursome side dish to a main

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Local Greens is a fruit and veg bag scheme based in Herne Hill. They’re a non-profit organisation that works with local, organic farms to supply weekly bags of seasonal veg to customers across Lambeth and Southwark. This recipe was created by Joe Coulter of PEP Kitchen.

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