Still want to indulge?

  Of course you do and why shouldn't you? I may as well have entitled today's post, 'Tempting clickbait. All your dreams come true if you just have a look.' but then you would have remembered that my mission this month is to loose all the wobbly bits I added around my middle in last few weeks. Don't be put off though because I thought the least I could do is share some of my simplest and most indulgent recipes that will still take care of you.

  No one needs reminding that winter is with us for a while yet and we need hearty, warming food to keep us going. Fortunately, nature's pantry is full of lovely, sweet root vegetables and their friends, the pumpkin family. So, aprons on, and away we go! (What is this? A fucking episode of Ready steady cook!, you silly, cheery bastard? -Ed.).

Baked, not roasted.

My last hurrah before giving up joy for January

  To save us both a shit load of time, I'm not going to give you any recipes. Instead, this is going to be a cooking guide that works with loads of winter veg, (think carrots, parsnips, sweet potatoes, butternut squash etc.). Scrub or peel the veg (get in touch if you want help deciding which to do) and chop into big, bite size chunks. (Helpful hint. If it's too big to fit in your mouth, it's bigger than bite size.)

  Spread them out in a roasting tray, but don't pile them up. If they can't spread out then the ones at the bottom will get steamed and be soggy, which is not what we're looking for; we want them nicely browned so if there are too many, use two trays. Drizzle with oil and a sprinkling of salt. Yes, oil is fine. It won't cause you to put on weight unless you use the whole bottle, just use enough to get the veg glistening. I use olive or coconut oil. Salt is fine too, just don't go mad. If you don't believe me and think is worse than crystal meth then use soya sauce instead.

  Now the fun part. Though you could put them in the oven as they are, I encourage you to experiment with other flavoursome ingredients. This almost endless list could include garlic, balsamic (or other) vinegar, honey, paprika, lemon juice, ginger, capers etc. You're probably sensing a theme here and the joy of tasty roasted veg like this is that it can be the base of loads of meals, especially if you're stuck for inspiration.

  Once your tray of veg is ready, pop it in the oven at about 175c, turning the veg about every ten minutes until they are ready. This will take roughly half an hour, which is plenty of time to find other items to serve with the veg. I'll give you some more ideas tomorrow otherwise I'll be here all night.

Kirk out

RevoltingFood.com