I often get asked if it’s hard cooking mainly plant-based meals. Well, tonight’s meal involved throwing some stuff in the oven and walking away for half an hour, and it was delicious!

This is one of my favourite ways to cook plant-based. You can use whatever vegetables are in the fridge or garden, and it always works out well. A handful of nuts or grains over the top add interest and ring the changes.

Tonight, I tossed some yams, mushrooms, half a red pepper, and a handful of chestnuts in a roasting dish in the oven at 180 degrees. While they were cooking, I shredded some fresh spinach and mixed up a dressing from equal parts miso paste and rice vinegar and a splash of sesame oil. At the last minute I heated a couple of left-over falafels I had in the fridge and tossed the lot on a plate. Filling, tasty, and 4 serves of vegetables in one go. Win!