44 S MAGAZINE ★ 18 AUGUST 2019
Reader of fer
● Cool the tea to room
temperature, top up with cold
water then chill until it is ice cold.
● Juice 1 lemon and stir it into
the iced tea.
● Slice the second lemon and
place 2 slices in each of 4 glasses
with ice and the remaining mint.
● Pour over the iced tea
and serve.Honey-roast vegetables
with toasted hazelnuts
and goat’s cheese
Serves: 4 as a main or
6-8 as a side dish
Cooking time: 20 minutes
Preparation time: 15 minutes
200g (7oz) baby aubergines
200g (7oz) baby courgettes
200g (7oz) baby fennel
2 tbsps olive oil
Salt and pepper
200g (7oz) sprouting broccoli
200g (7oz) young asparagus
1 tbsp balsamic vinegar
2 tbsps honey
1 garlic clove, peeled and
crushed
200g (7oz) goat’s cheese
100g (3½oz) hazelnuts, toasted
A handful of fresh dill, chopped
● Preheat the oven to 200°C/
400°F/gas mark 6 and put
a large roasting tray in to heat.
● Remove the stems from the
aubergines. Halve the aubergines
and courgettes lengthways.
● Cut each fennel bulb into
6 wedges then toss with
half of the oil in a bowl,
along with the halved aubergines
and courgettes.
● Season.
● Tip into the roasting tray and
roast for 10 minutes.
● Meanwhile, blanch the broccoli
in salted boiling water for 1 minute
then drain and steam dry.
● Trim the barky root from the
bottom of the asparagus and
add to the roasting tray with the
broccoli. Toss together and roast
for a further 5 minutes.
● Mix the other half of the oil,
vinegar, honey and garlic. Drizzle
over the vegetables, season and
roast for a further 5 minutes.
● Transfer to a serving platter,
crumble over the goat’s cheese
and sprinkle with the toasted
hazelnuts and chopped dill.Flash in the pan
With this pan, sautéing and frying has never been easier
thanks to a non-stick ceramic lining that won’t blister or peel.
The pan can be used in the oven (without the lid) and on all
hobs. To order for £34.99, plus £4.95 UK mainland p&p (£6.95,
Northern Ireland), call 0871 664 2451 and quote 94852. Calls
cost 12p a minute plus your network access charge.Honey-roast vegetables
with toasted hazelnuts
and goat’s cheese