Spiced Roasted Celeriac, Swede and Squash

Cut off the ends of the celeriac and then into slices into slices about 1.5 cm. Cut the outer skin off the slices and cut into approx 1.5 cm cubes. Keep the cubes in a bowl of cold water acidulated with some lemon juice. Repeat this with the swede and add it to the bowl of celeriac.

Top and tail the squash, cut into quarters lengthwise and spoon out and discard all the pith. Peel the quarters and then cut as far as possible into 1.5 cm cubes and add to the celeriac/swede bowl.

When near to ready to cook, use a pestle and mortar to lightly grind a tablespoon each of cumin and coriander seeds. Top and tail the red chillis, cut in half lengthwise, discard all the seeds, and cut into small dice.

Drain the vegetables in a colinder, and put in an ovenproof dish. Add a couple of tablespoonfuls of olive oil, stir in the ground spices and chillis, season with salt and fresh black pepper, and use your hands to mix well. Put the dish into the back of a fairly hot wood burning oven.

After about 15 minutes, stir the vegetables well and cook for a further 15 minutes or until cooked but not mushy. Keep an eye on the vegetables and if they start overcooking cover with some foil. Keep warm until needed.