Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp mixed peppercorns

1 tsp dry crushed chillies

3 tbsp olive oil

25g/1oz butter, melted

700g/1lb 9oz floury potatoes, such as Maris Piper or Cara

450g/1lb carrots

450g/1lb parsnips

sea salt flakes

Method

Preheat the oven to 200C/400F/Gas 6.

Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground. If you do not have a pestle and mortar, put the spices in a cup or bowl and grind with the end of a rolling pin. Mix the ground spices with the oil and butter.

Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways. Put in a roasting tin large enough to take them in a single layer.

Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.

Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. Sprinkle with sea salt and serve.

Cooks Comments and Tips

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