I have fallen behind with the allotment this summer but, thanks to Mandy and Kevin, it is still in control. Mostly I have been cooking just for me but that has made it all the more fun, hunting around to see what I can put into a tray roast (never a bake) – one easy dish of delights. – adding vegetables onto the tray in stages, allowing for the time they take to cook.

2 tbsp olive oil
1 tsp turmeric
½ tsp Aleppo chilies or paprika or a pinch of chilli powder
½ tsp cumin seeds
½ tsp salt
1-2 courgettes, cut into 1cm thick slices, the large slices can be halved
Vegetable selection: Finely chopped leeks, fine beans, slices of red or green peppers, padron peppers, prepared small chunks of globe artichoke, prepared small chunks of sweet potato, slices of left over new potatoes
Coarsely chopped cabbage, coarsely chopped spinach
Small halved tomatoes
Finely chopped herbs to sprinkle on top

Oven at 190°C

Using a large baking tray, pour in the oil and add the spices and salt. Stir around and then add the courgette slices. Move them around and turn them so they become coated in the oil before roasting them in the oven for 10 minutes, Turn them and add a selection of the vegetables listed (or others that take about the same time to cook). Return the tray to the oven for 10 or more minutes until all the vegetables show that they are roasted. Stiir around and then then add extra green vegetables such as cabbage or spinach. Young spinach only takes seconds to wilt in the oven. Add tomatoes too if you want.

Turn the vegetables into a warm dish to serve. Herbs can be sprinkled on top.

Chunks of fish can be added or cheese. My favourite is to add slices of halloumi along with the main vegetables. I also like to serve this dish with a fried egg on top.

My mid week selection of roasted vegetables gets ever better and more inventive. Courgettes, of course, and cauliflower is very popular but there are so many other vegetables that work well. The last of my leeks, a turnip cut into small cubes, aubergines, butternut and other squashes are just a start. Only potatoes and carrots need to be parboiled before adding. Feta, or paneer, are as good as halloumi and tahini paste, thinned with a little water and lemon juice, drizzled over the top gives a Middle Eastern flavour. If I have any parsley or coriander I would certainly serve the dish with a good sprinkling of either finely chopped.