Instructions: Peel and cut all the vegetables into large chunks.

Place in a large saucepan with the lemon add cold salted water to cover put on the lid and bring to the boil on the boiling plate.

Transfer to the simmering plate cover and cook for 5 minutes.

Drain and return to the pan.

Cover and shake well on the simmering plate to roughen the edges then lift the lid to allow the steam to escape and the vegetables to dry.

Pour the oil into the large roasting tin and place in the top of the roasting ovenfor 3 to 5 minutes to heat.

Add the vegetables and turn to coat in the hot oil.

Hang the tin from the top set of runners in the roasting ovenand cook for 50 minutes turning occasionally.

Transfer the tin to the floor of the ovenand roast for a further 20 minutes or until crisp and cooked through.

Sprinkle with salt and pepper.

Serve as an accompaniment to roast beef lamb or poultry.

If serving as an accompaniment to roast beef use hot fat from the beef in place of the oil. Cook the vegetables above the meat whilst meat is on top set of runners in roasting oven. Finish cooking the vegetables on the floor of the ovenwhile the meat is resting in the simmering oven.

Root vegetables roasted together with lemon and olive oil make a wonderful accompaniment to roast meat or poultry. The sweet juices from the vegetables caramelise during cooking to provide a delicious glaze.

Serves 8

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