Roasted Root Vegetables on a Bed of Kale

Serves 4

• 2 carrots, peeled and sliced
• beetroot, peeled and cut into bite-sized cubes
• 10 shallots, peeled and halved 
• 1/4 celeriac, peeled and cubed 
• 1/4 butternut squash, peeled and cubed 
• 1 parsnip, peeled and sliced
• 2 tbsp rape seed oil
• Salt and black pepper, as needed
• 6 sprigs of fresh thyme
• 1 tbsp rape seed oil
• 1 clove garlic, grated
• 200g shredded kale, shredded and washed
• 2 tbsp water
• 2 tbsp vegan chilli jam.

Preparation Time: 20 minutes. Cooking Time: 36 minutes. 

1. Place the prepared carrots, beetroot, shallots, celeriac, squash and parsnip into a large bowl. Add the oil, salt and pepper and thyme sprigs and stir well to coat the vegetables.
2. Tip these vegetables on to a baking tray, the Portmeirion for AGA Large Baking Tray is ideal for this, and spread out evenly. Place in the oven. CAST OVEN: on the floor grid set on the floor of the roasting oven or oven on R6. FAN OVEN: preheated to R6/180°C/350°F. Roast for 30-40 minutes, turning occasionally, until soft and lightly browned.
3. Heat the remaining oil in the AGA Cast-Iron Buffet Casserole, or a large casserole pan with a lid, and place on the simmering plate, hotplate on simmering setting or induction hob.
4. Add the garlic and stir for a minute.
5. Stir in the kale and water. Put the lid on and let the kale steam for 2 minutes.
6. Stir in the chilli jam.
7. Place the roasted vegetables on top of the kale and cook for 3 minutes or until the root vegetables are hot.