Using up bits and bobs in the fridge to make a really tasty lunch of roasted winter veg. I took half a butternut squash and half an aubergine, one onion cut into slices and arranged them in a roasting tin. I sprinkled over some sumac and a little of the orangey dressing from the smoked salmon fennel and orange salad the other day, drizzled with olive oil, added a little smoked salt and two finely chopped cloves of garlic.
After 30 minutes in a fairly hot oven (180°C Fan), I added a few slices of dry cured smoked bacon and the remains of a small goat’s cheese. Voila!