Baking

The joy of baking vegetables is that they require minimal preparation and can be popped in the oven with a roast or casserole and virtually forgotten.

Aubergines: Wash and dry. Bake in the oven at gas mark 3, 325°F (160°C), for about 1 hour. They will look puffed up when they come out of the oven as the flesh will have swollen.

Beetroot: Beetroot take a long time to cook, and are therefore ideal to pop in with a slow-cooking casserole, but you need to prevent them from drying out. Wash them but do not peel or trim, wrap in foil and bake in the oven at gas mark 3, 325°F (160°C), for 3½ to 4 hours. If you increase the oven temperature to speed up the process, you will dry them out. They are done when a skewer slips in easily. Peel before serving.