After a hard day office clearing, supper was an ‘invention test’ to use up what was left in the fridge. It turned out to be a delicious, one pan feast more than enough for one – or two or more if used as an accompaniment. Merguez sausages with rice or lentils would be ideal.

By keeping the sweet potato in large slices, everything should take the same time to cook.

1-2 sweet potatoes,
1-2 courgettes
½ cauliflower broken into florets, the largest cut in two
1 tsp cumin seeds
4 tbsp olive oil
1 tsp turmeric
1 tsp ground coriander
Pinch of sea salt
½ tsp Aleppo chillies or paprika
2 tsp tahini paste
Juice of ½ lemon
1 garlic clove, pressed (optional)
1 boiled egg, finely chopped

Oven at 185°C

Peel and cut the sweet potato into biggish pieces, cut the courgettes into slices 2cm thick and prepare the cauliflower florets

Put the oil, spices and salt into a large baking tray and mix. Add the vegetables and move around until they are coated in the oil and spices. Roast for about 35 minutes, turning the vegetables from time to time until they are coloured and soft.

Mix the tahini paste with the lemon juice, garlic and a little water.

Serve the vegetables in a bowl with the tahini paste dotted on top and chopped egg scattered over.