roast veg forever!

roast veg

We decided to christen the Remoska with roast veg, something I love but rarely manage to start in time to eat it at a reasonable time of night. Well, actually, we christened it with some potato scones – they worked beautifully, but I’m not sure that it’s not easier with a griddle pan on the hob.

Between us, we chopped two courgettes, half a butternut squash, a red onion, a red pepper and a couple of carrots. Bunged them in the Remoska with about 4 cloves of garlic, finely chopped, some dried chilli flakes, and some thyme from the garden. Tossed it all about in olive oil, took a deep breath and switched it on. ┬áIt cooked in about 50 minutes, and was totally lovely. So we’ll do *that* again.

While that was going on, I boiled up some chickpeas that had been soaking overnight and set them aside for today. There was about half the roast veg left, so this morning I seasoned a chicken breast with salt, pepper and cumin seeds, and quickly roasted it off in the small Remoska (no idea why I’ve never tried this before :). Then, today’s main meal was:

Remainder of the roast veg, chickpeas, cubed chicken breast, and a stir through of some Ras el Hanout. As always, I was unsure what to put in for some additional liquor, and then inspiration struck. I have a bad habit of buying chutneys, and never using them, so I bunged in a tablespoon each of apricot chutney, and tomato relish – it worked really well.

And there was another meal’s worth left, which I put in the freezer!