Pot-roasted vegetables

• unsalted butter↗3 tbsp tbsp
• celeriac

  cut into 2cm dice

• squash↗300g g

  cut into 2cm wedges

• baby turnip150g g

  halved, or 1-2 small turnips, cut into small wedges

• butternut squash↗150g g

  deseeded and cut into 2cm dice

• carrots↗3

  cut into 2cm dice

• parsnips↗2

  quartered, cores removed, cut into 2cm dice

Step-by-step instructions

1. 1

   Heat oven to 150C/130C fan/gas 2. Melt the butter in a large heavy‑based frying pan. Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.

2. 2

   Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.