I don’t dislike vegetables but I’m always on the lookout for ways to make them more interesting. Here’s a good way to add some extra flavour to Boulangere-style veg:

• 2 (old) potatoes
• 2 medium sized carrots
• 2 chunky parsnips
• 300ml stock
• 1 tablespoon Dark Soy Sauce
• 1 tablespoon Light Soy Sauce
• 1 tablespoon Tomato Puree

Peel and thinly slice the vegetables and place them in layers in a shallow ovenproof dish. Mix the stock, Soy Sauces and Tomato Puree together and pour over the vegetables. Cover the pot and cook the vegetables long and slow (I put mine in at Gas 4 for 30 minutes then turn down to 3 and let them simmer away for a further hour and a half). If you want to crisp up the top before serving remove the cover and increase the heat for the last half hour.

We eat these with slow roast pork. The combination of flavours works particularly well, and the washing up is easy!