An evening on the allotment and I am offered runner beans, courgettes and potatoes. Together with the vegetables I had planned to make, they made a wonderful meal.

Oven at 180℃

1 cauliflower, broken into small florets
2 courgettes, cut into slices 1.5 cm thick
1 tbsp rape seed oil
6 potatoes, scrubbed
2 leeks, washed and sliced into rings 1.5 cm thick
1 tsp turmeric
1 tsp Aleppo chillies
½ tsp nigella seeds
12 runner beans, prepared and cut into oblique slices
Olive oil
Salt and freshly ground black pepper

Par boil the potatoes for five minutes. Drain in a colander and leave to dry. Heat the rape seed oil in a baking tray. Add the potatoes, move around to coat them in the oil and roast in the oven for about 45 minutes.

Mix the turmeric, Aleppo chillies and nigella seeds in a baking dish together with about two tablespoons of olive oil. Add the courgette slices and stir around to mix. Roast for 15 minutes, then turn the slices over and add the cauliflower which has been lightly sprinkled with olive oil and mixed in with the courgettes. Return to oven.

Check the vegetables from time to time and move them around.

After half an hour, add the leek slices and cook for a further 15 minutes. Season.

Cook the beans in salted boiling water for 10 minutes

When the potatoes and other vegetables are ready, keep them warm. Drain on kitchen paper and put into a large salad bowl.

Serve immediately.