It's National Vegetarian Week in the UK. I was a vegetarian between 1994 and 2004. I think it started with teenage angst but in actual fact I enjoyed the lifestyle. I enjoyed the food. I didn't miss meat. I still don't miss it now if I don't eat it, so this week is going to be an easy one for me!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yieldserves 2
For the Roasted vegetables
- 1/2 small cauliflower, cut into florettes
- 1/2 small head of broccoli, cut into florettes
- 1 red onion, cut into wedges
- 250g whole radishes
- 1 tbsp olive oil
For the spice maple mustard butter
- 125g butter
- 2 tbsp mustard powder
- 2 tbsp ready made mustard
- 1 tsp medium curry powder
- 1 tbsp maple syrup
- 1 tbsp dried dill
For the 'steak spiced' carrot & butternut mash
- 1 small butternut squash, peeled and cubed
- 1 carrots, peeled and cut into battons
- 1tbsp olive oil
- 100ml vegetable stock
- 1/2 tsp hot paprika
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
Mix together the ingredients for the spiced butter in a small bowl until well combined and leave to one side.
When the vegatbles have been in the oven for 25 minutes, remove both trays from the oven and switch it off.
In a large bowl, toss the broccoli, cauliflower, onion and radishes in the mustard butter and return to the oven to stay warm.
In another bowl, use a potato masher to roughly mash the squash and carrots. Add the stock and spices and blend until smoothe with a stick blender.
Divide the mash between two plates and top with the vegetables in mustard butter. Sprinkle on some parsley if you like it pretty!