Winter vegetable caponata

• squash↗200g g

  peeled and cubed

• turnips250g g

  peeled and cubed

• olive oil↗1 ½tbsp tbsp
• leeks↗2

  finely sliced

• garlic cloves↗2

  crushed

• balsamic vinegar↗2tbsp tbsp
• capers↗1tbsp tbsp

  rinsed

• black olives↗2tbsp tbsp

  chopped

• raisins↗2tsp tsp
• x 400g can plum tomatoes½
• small handful of basil leaves↗
• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.

2. 2

   Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.