Whilst we're waiting …

… another foray into speedy, comfort eating suppers.

Not fond of root veggies, or is it that you haven't the time or inclination to dismantle a swede or a squash? I love them both but they ain't easy to prep, especially when expected to wield a large chef's knife!

Here's my answer – cheat – buy ready diced root veggies, which is exactly what I did to produce Root Veggie Vollie or, my version of a vol au vent.

Root Veggie Vollie

350g diced butternut squash and sweet potato

450g diced carrot and swede

1 medium onion, finely diced

3 cloves of roasted garlic or

equivalent amount of paste

salt and black pepper

50g unsalted butter, diced

Generous drizzle of rapeseed oil

Two sheets of puff pastry

Sauce Supreme

All the major supermarkets sell root vegetables diced and ready to use. I did refine the size – you want fine dice not huge chunks.

As is my usual practice I'm giving you alternatives at the end.

Pre-heat your oven 180fan/200c/Gas 6.

Tip the veggies into a large roasting tin (or in my case, as you know, a large foil tray). Sprinkle with salt and freshly ground black pepper. Dot the butter over the veggies and then finish with a flourish of rapeseed oil.

Place in the oven for 20 minutes, then turn – whilst turning squidge the garlic cloves so that they become amalgamated with the butter and oil.

Return to the oven for a further 20 minutes. Leave to cool, then cover and fridge. As you might expect this can be done ahead of the game and in fact probably enhances flavours too so a win win.

Coming next are the photos so far and the sauce too. You might think this is long winded - it just seems like it because I waffle as I go – it'll be worth it!