Hassleback al Forno

In Britain we have a tradition of having a roast dinner on a Sunday. This consists of roast vegetables, meat, some gravy and potatoes in some form. Many families still do this but it does tend to use up every pot in the house which has put me off making it just for the two of us. These roasted vegetables with puy lentils cooked in red wine do a nice job of recreating that Sunday lunch feeling without all the extra washing up. Once again this recipe was in Jamie Oliver’s ‘Veg’.

Serves 4

Ingredients

  • 2 large parsnips
  • 1/2 butternut squash
  • 1 onion
  • 4 carrots
  • 4 potatoes
  • 2 cloves garlic
  • 15g thyme
  • olive oil
  • 2 tbsp white wine vinegar
  • 100ml red wine
  • 2 400g tins green lentils
  • 100g spinach
  • 4 tbsp yoghurt

Method

1.) Heat the oven to 200 degrees C. Peel the parsnips, squash, onion, carrots and potatoes.

2.) Slice around all the veg but don’t go through the middle at 1/2 cm intervals.

3.) Peel and finely chop the garlic and add to a large bowl with 6 tbsp oil, vinegar and salt and pepper. Strip off and add the thyme leaves.

4.) Add the veg to the bowl and coat with all the ingredients.

5.) Pour everything into a roasting tin and roast for one hour.

6.) Once the veg are done, take them out the tin and set aside. Put the tray over the hob and pour in the wine and let it reduce. Then add the tins of lentils with the liquid and the spinach. Stir until the sauce is thick and the spinach has wilted then season.

7.) Serve some lentils with some roasted veg and a dollop of yoghurt.