Recently I’ve been into making veggie spreads. “Veggie-what?” I hear you say. Think of it as an alternative spread for your morning toast, purée for pasta sauce, filling for a lasagne or all round genius way for effortlessly increasing the amount of veggies in your diet.

I like to roast my veggies as roasting adds a great depth to the flavour.

To make a simple three veggie spread you’ll need:

3 carrots

2 parsnips

2 red bell peppers

Dollop of olive oil

Spices: nutmeg, chilli, salt

Preheat the oven to 180C.

Cut the veggies lengthwise into a similar thickness. Coat the veggies with oil and roast for 40min or until they’re turning soft and starting to brown.

Put all ingredients and spices into the food processor and blend until smooth. Enjoy!