Roast Autumn Vegetables with Walnut-Miso Sauce

1.Préparer les ingrédients : couper la courge butternut en quartiers d'environ 3 centimètres d'épaisseur, couper les gros oignons blancs en quartiers, râper finement les grosses gousses d'ail.

2.Preheat the oven to 190°C fan (400°F), Gas Mark 6.

3.Trim the carrots at the top and tips (if there are long straggly bits on the tips). Leave the green tufts if there are any, but wash them really well. If you haven't been able to get slim carrots, then halve them along their length.

4.Peel the celeriac and cut it into wedges about 1.5cm (Vin) thick. Put all the vegetables - except the chicory - into a couple of roasting tins, or baking trays that have a lip all the way around, in which they can lie in a single layer. Add the olive oil, season (don't use too much salt, as the sauce will be salty) and ross everything around with your hands.

5.Roast for 40 minutes, until tender and slightly scorched, turning them once.

6.Quarter the chicory heads and add halfway through, rossing them in the oil.

7.Make the sauce. Pound the walnuts in a mortar - or pulse-blend in a food processor - until you have a mixture that is part finely ground and part chunky.

8.Pour the olive oil into a saucepan set over a very gentle heat. Add the miso and whisk it together: the miso will stay in little globules separate from the oil, but that's normal. Add the chilli and garlic and simmer very gently for about 5 minutes to 10 minutes, stirring every so often. The garlic must not colour. Stir in the walnuts and cook for another 2 minutes.

9.Transfer the vegetables to a warmed platter. Either spoon the sauce over the top, or serve it on the side.