Roast Vegetable Lunch

Serves 4

• 450g mixed vegetables, such as tomatoes, peppers and mushrooms
• 1 lemon, quartered
• Garlic
• Ground black pepper

  Black peppercorns

  Best used as a condiment.

  They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.

  • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
  • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
  • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
• A good drizzle of olive oil

  Olive oil

  Usually the darker green the oil, the richer the flavour.

  • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
  • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
• 160g feta cheese

  Cheese

  Add to eggs for omelettes, grate onto soups or salads.

  • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
  • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.