Roast Vegetable Tarts Serves: 4 Ingredients: 450g/1lb potatoes, peeled, grated, rinsed and dried 1 large parsnip, peeled and grated 50g/2oz plain flour salt and freshly ground black pepper 3 x 15ml spn/3tbsp vegetable oil 2 peppers, cored and roughly chopped 1 courgette, cut into chunks 2 cloves garlic, crushed 1 red onion, cut into chunks 2 x 125g/4oz potatoes well scrubbed 25g/1oz Pecorino cheese flakes Method Mix together the grated potatoes, parsnip and flour. Season then bind together with 2 x 15ml spn/2tbsp of oil. Divide into 4 mounds on a well greased baking sheet and shape into 10cm/4in nests with the edges slightly raised. Cover with cling film and chill for 30 minutes. Meanwhile, mix together the peppers, courgette, garlic and onion. Cut the potatoes lengthways into 8 equal wedges and add to the other vegetables. Toss the vegetables in the remaining oil with salt and pepper, and roast in the oven for 20 minutes. Turn the vegetables over, uncover the tarts and place in oven on a separate shelf. Continue cooking for a further 20 minutes. Transfer tarts to serving dishes and spoon in roasted vegetables. Top with flakes of Pecorino and serve immediately.

Preparation Time Approx 15 minutes Chilling Time Approx 30 minutes Cooking Time Approx 40 minutes Temperature: Gas Mark 7, 220°C, 425°F The Vegetarian Society go to Marketside website