James Tanner's roast autumn veg and rosti

James Tanner is warming our hearts and tummies with his roast autumn veg and rosti potato.

Roast autumn veg and rosti potato: Serves 4

Ingredients:

3 medium beetroots, peeled and cut into 2 inch chunks

2 peeled parsnips, cut into 2 inch chunks

1 butternut squash, peeled and cut into 2 inch chunks

1 large red onion, cut into wedges

Zest 1 lemon

3 cloves garlic, minced

4 tbsp olive oil

Salt and pepper

2 handfuls shredded kale

2 tbsp clear honey

6 sage leaves, shredded

80 g goats cheese or feta

Method:

• Preheat oven to 220c/gas 7. Put the beetroot, parsnip, squash and onion in a large bowl. Toss with the lemon zest, garlic, oil and seasoning. Spoon evenly onto a roasting tray and roast 30-40 minutes.

• Turn the vegetables halfway during roasting so all sides of the vegetables crispen up.

• In the last five minutes of cooking, mix in the shredded kale, a drizzle of honey and scatter over the sage

• Remove from the oven, and scatter over the goats or feta cheese. Serve with rosti potato.

For the Rosti Potato

Ingredients:

1 large baking potato

Fine salt

Drizzle of olive oil

Large knob of unsalted butter

Method:

• Peel the potato then coarsely grate on a box grater. Season with salt and place in a tea-cloth, fold the cloth over the potato and twist to form a ball.

• Squeeze any excess water out of the potato. Add a splash of oil to a non-stick pan. Add the grated potatoes and pat down into the pan, adding half the butter around the edge.

• Cook gently for 4-5 minutes then flip over. Add the remaining butter and cook the second side for 5 minutes either on the hob, or in the oven with the roasted vegetables.

• Slide on to a chopping board and cut into quarters

  Serve with the roasted vegetables.