Smoky Roasted Veg & Saffron Rice With Coriander Garlic Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Add the pepper strips and your butternut squash cubes to a baking tray (or two!)

Add a generous drizzle of olive oil, half your ground smoked paprika (save the rest for later!) and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and tender – this is your smoky roasted veg

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar cook for 4-5 min or until beginning to soften

Once softened, add most of the chopped garlic (you'll use the rest later!) with your ground cumin, ground turmeric and the remaining ground smoked paprika and cook for a further 1-2 min or until fragrant

Dissolve your vegetable stock mix and tomato paste in 225ml [300ml] [450ml] boiled water and stir in your saffron – this is your saffron stock

Add your white long grain rice to the pan with a pinch of salt and stir everything together

Add the saffron stock and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for an initial 13-17 min or until all the water has absorbed and the rice is cooked

Tip: Add a splash more water if it's looking a little dry and the rice isn't cooked yet!

Whilst the rice is cooking, chop your coriander finely, including the stalks

Add your mayo to a bowl with half the chopped coriander (you'll use the rest later!) and the remaining chopped garlic with a pinch of salt and a splash of cold water

Mix it all together – this is your coriander garlic mayo

Once the rice is cooked, add your garden veg mix to the pan, stir it all together and cook for final 2-3 min or until everything is warmed through

Add the remaining chopped coriander and give everything a good mix up – this is your saffron rice