500gAny seasonal combination of carrotscourgettes, parsnips, swede, beetroot
Preheat oven to 190C/170C/gas 5.
For the meatballs:
Mix all the ingredients for the meatballs, except the olive oil and sliced tomatoes, together by hand.
Roll into 10 golf ball-sized balls, then slightly flatten them, but not so they are burger or patty shaped.
In a frying pan, lightly fry the meatballs in a little of the olive oil until just golden. Take them out and drain on kitchen paper.
For the potatoes:
Scrub but do not peel the potatoes and then cut into 1cm slices
Fry the potato slices briefly on each side so they aren’t cooked through but reach a golden colour, seasoning with salt and pepper as you cook them.
Transfer the potato slices to kitchen paper and wipe the pan out.
For the cooking liquor:
Pour the tin of tomatoes into a pan and add chicken stock, chilli powder and lots of black pepper.
Bring to a simmer.
Assembling the dish
Layer the bottom of a baking dish with potatoes and arrange the meatballs on top.
Scatter around the sliced onions and pepper pieces. Sprinkle everything lightly with chilli flakes and dried oregano.
Pour the cooking liquor carefully into the dish so that it comes roughly half way up the meat.
Finish by putting a slice of tomato on top of each meatball
Bake for 45 minutes. Add chopped parsley and serve
Prepare the vegetables by peeling and chopping. Drizzle with some olive oil and add a pinch of dried mixed herbs and some crushed garlic (optional) some seasoning and then cook in the oven for about 30 – 40 minutes or until they are all cooked through. Some of the vegetables may need to be added after others as not all will need the same cooking time.
You may want to bring some to the boil before roasting but use judgement on this.
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