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+<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Feed a Crowd</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+	<link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter005">
+<figure class="image_full" id="img_126"><span epub:type="pagebreak" id="pg126"/><img alt="" id="qui0000366a" src="../images/p126.jpg"/></figure>
+<figure class="image_full" id="img_127"><span epub:type="pagebreak" id="pg127"/><img alt="Feed a Crowd: From Dinner Parties with Friends to Lazy Weekend Feasts – Double Up with Two Tins or Mix and Match" id="qui0000366" src="../images/p127.jpg"/></figure>
+<figure class="image_full" id="img_128"><span epub:type="pagebreak" id="pg128"/><img alt="" id="qui0000367" src="../images/p128.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0000006"><span epub:type="pagebreak" id="pg129"/><span class="color_a">FEED A CROWD</span></h2>
+<hr class="border5"/>
+<p class="reclist" id="qui0000007"><a href="chapter005.xhtml#qui0000033">ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS &amp; CROUTONS (V)</a></p>
+<p class="reclist" id="qui0000009"><a href="chapter005.xhtml#qui0000063">BAKED FETA CHEESE WITH FIGS, PINE NUTS &amp; BASIL (V)</a></p>
+<p class="reclist" id="qui0000011"><a href="chapter005.xhtml#qui0000085">ROSEMARY &amp; GARLIC ROASTED LAMB WITH ARTICHOKES &amp; OLIVES</a></p>
+<p class="reclist" id="qui0000013"><a href="chapter005.xhtml#qui0000108">SESAME &amp; THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE &amp; WATERCRESS (V)</a></p>
+<p class="reclist" id="qui0000015"><a href="chapter005.xhtml#qui0000135">SICHUAN PEPPERED PORK CHOPS WITH APPLES &amp; CABBAGE</a></p>
+<p class="reclist" id="qui0000017"><a href="chapter005.xhtml#qui0000161">ROASTED HALLOUMI WITH AUBERGINES, TOMATOES &amp; PINE NUTS (V)</a></p>
+<p class="reclist" id="qui0000020"><a href="chapter005.xhtml#qui0000184">TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES &amp; RED ONION</a></p>
+<p class="reclist" id="qui0000022"><a href="chapter005.xhtml#qui0000220">SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER &amp; POMEGRANATE</a></p>
+<p class="reclist" id="qui0000024"><a href="chapter005.xhtml#qui0000258">CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO &amp; PEANUTS (VEGAN)</a></p>
+<p class="reclist" id="qui0000026"><a href="chapter005.xhtml#qui0000285">MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY (VEGAN)</a></p>
+<p class="reclist" id="qui0000029"><a href="chapter005.xhtml#qui0000314">SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE &amp; ONION</a></p>
+<p class="reclist" id="qui0000031"><a href="chapter005.xhtml#qui0000342">ROAST SWEET POTATO WITH OREGANO, FETA CHEESE &amp; CHARRED LEMON (V)</a></p>
+<h2 class="recipe_title1" id="qui0000033"><span epub:type="pagebreak" id="pg130"/>ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS &amp; CROUTONS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000034">This is one of the nicest dinner-party starters I can think of, the nectarines and goat’s cheese work perfectly with the roasted almonds and sweet, sticky balsamic dressing. You could also use peaches – or even flat peaches – when in season. (If your nectarines are on the unripe side of ready, don’t panic, they’ll soften up in the oven. Don’t use very ripe fruit, they’ll turn to mush.)</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000042"><span class="grey"><span class="space1">Serves:</span> 4 as a starter</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000046"><span class="lato_reg">4 just-under to just-ripe nectarines, quartered</span></li>
+<li class="list_hang" id="qui0000047"><span class="lato_reg">100g whole blanched almonds</span></li>
+<li class="list_hang" id="qui0000048"><span class="lato_reg">2 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0000050"><span class="lato_reg">1 tablespoon honey</span></li>
+<li class="list_hang" id="qui0000051"><span class="lato_reg">150g rosemary focaccia, torn into chunks</span></li>
+<li class="list_hang" id="qui0000052"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000053"><span class="lato_reg">100g watercress</span></li>
+<li class="list_hang" id="qui0000054"><span class="lato_reg">125g goat’s cheese log with a rind, sliced</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000057"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000058"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000059"><span class="lato_reg">2 tablespoons honey</span></li>
+<li class="list_hang" id="qui0000060"><span class="lato_reg">1 tablespoon balsamic vinegar</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000035">Preheat the oven to 180°C fan/200°C/gas 6. Tip the nectarines and almonds into a large roasting tin. Scatter over the rosemary, drizzle over the honey, then cover with the torn focaccia. Drizzle the olive oil over the focaccia, then transfer to the oven and roast for 25–30 minutes, until the bread is toasted and the nectarines are cooked through.</p>
+<p class="method" id="qui0000037">Meanwhile, whisk the extra virgin olive oil, honey and balsamic together for the dressing.</p>
+<p class="method" id="qui0000039">If serving in the tin, gently stir the watercress and dressing through the salad and top with the goat’s cheese before serving.</p>
+<p class="method" id="qui0000041">If you’re making a plated starter, divide the watercress between 4 plates, then arrange the nectarines and focaccia over them. Add the goat’s cheese and the almonds, then drizzle the dressing over before serving warm.</p>
+</section>
+<figure class="image_full_caption" id="img_131"><span epub:type="pagebreak" id="pg131"/><img alt="ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS &amp; CROUTONS" id="qui0000369" src="../images/p131.jpg"/>
+<figcaption>ROASTED NECTARINES WITH GOAT’S CHEESE, ALMONDS, WATERCRESS &amp; CROUTONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000063"><span epub:type="pagebreak" id="pg132"/>BAKED FETA CHEESE WITH FIGS, PINE NUTS &amp; BASIL</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+    <p class="intro_text" id="qui0000065">This dish is so lovely that I would have it for breakfast. Feta cheese works so well with the figs and honey that it’s perfect as a light dinner party starter, or as part of a more informal sharing table. If you use a shallower tin, the cheese will crisp and turn golden brown, while the deeper tin we used for the photo <a href="#img_133">here</a> will give you a softer finish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000070"><span class="grey"><span class="space1">Serves:</span> 4 as a starter, or as part of a spread</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000074"><span class="lato_reg">2 × 200g blocks of feta cheese</span></li>
+<li class="list_hang" id="qui0000075"><span class="lato_reg">8 figs, halved</span></li>
+<li class="list_hang" id="qui0000076"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000077"><span class="lato_reg">2 tablespoons honey</span></li>
+<li class="list_hang" id="qui0000078"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000079"><span class="lato_reg">50g pine nuts</span></li>
+<li class="list_hang" id="qui0000080"><span class="lato_reg">½ lemon, zest and juice (use 1 lemon if your lemon isn’t very juicy)</span></li>
+<li class="list_hang" id="qui0000082"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang"><span class="lato_reg">20g fresh basil, leaves finely sliced</span></li>
+<li class="list_hang" id="qui0000084"><span class="lato_reg">Good crusty bread or sourdough, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000066">Preheat the oven to 180°C fan/200°C/gas 6. Cut each block of feta in half, then pop the pieces into a roasting tin with the figs surrounding them. Drizzle everything with the olive oil and honey, add a good grind of pepper, throw over the pine nuts, then transfer to the oven and roast for 20–25 minutes, until the figs have softened.</p>
+<p class="method" id="qui0000068">Just before the traybake is ready, mix the lemon zest, juice, extra virgin olive oil and basil. Pour it over the figs and feta as soon as they come out of the oven, then serve hot with good crusty bread on the side.</p>
+</section>
+<figure class="image_full_caption" id="img_133"><span epub:type="pagebreak" id="pg133"/><img alt="BAKED FETA CHEESE WITH FIGS, PINE NUTS &amp; BASIL" id="qui0000370" src="../images/p133.jpg"/>
+<figcaption>BAKED FETA CHEESE WITH FIGS, PINE NUTS &amp; BASIL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000085"><span epub:type="pagebreak" id="pg134"/>ROSEMARY &amp; GARLIC ROASTED LAMB WITH ARTICHOKES &amp; OLIVES</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000086">This stunning traybake delivers on all fronts: the artichokes, olives and lamb work beautifully together, while the cannellini beans soak up all the wonderful flavours from the tin at the end. Perfect for easy entertaining. If you’re prepping in advance, just stick everything in the tin, pop it into the fridge and take it out 15 minutes before you’re ready to cook, bearing in mind that if it’s all super cold, it’ll take a little longer in the oven.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000092"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000096"><span class="lato_reg">350g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0000097"><span class="lato_reg">1 × 290g jar of artichokes, drained, plus 1 tablespoon oil from the jar</span></li>
+<li class="list_hang" id="qui0000098"><span class="lato_reg">165g pitted black olives</span></li>
+<li class="list_hang" id="qui0000099"><span class="lato_reg">8 free-range lamb loin chops (allow 150–200g lamb per person)</span></li>
+<li class="list_hang" id="qui0000100"><span class="lato_reg">2–3 sprigs of fresh rosemary leaves, finely chopped</span></li>
+<li class="list_hang" id="qui0000101"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000102"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000103"><span class="lato_reg">1 × 400g tin of cannellini beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000104"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000105"><span class="lato_reg">A handful of fresh basil or flat-leaf parsley, chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000087">Preheat the oven to 180°C fan/200°C/gas 6. Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin. Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin along with the artichokes and olives.</p>
+<p class="method" id="qui0000089">Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave them in for a little longer, just under 25 minutes.</p>
+<p class="method" id="qui0000091">Stir the cannellini beans and lemon juice through the tomatoes and olives. Leave the steaks to rest for 5 minutes before scattering over the basil or parsley and serving hot.</p>
+<p class="method2" id="qui0000106"><span class="note_heada">CHANGE IT UP:</span> Think your guests won’t like lamb? Follow the recipe above but with chicken breasts, leaving them in the oven for 25–30 minutes, until cooked through.</p>
+</section>
+<figure class="image_full_caption" id="img_135"><span epub:type="pagebreak" id="pg135"/><img alt="ROSEMARY &amp; GARLIC ROASTED LAMB WITH ARTICHOKES &amp; OLIVES" id="qui0000372" src="../images/p135.jpg"/>
+<figcaption>ROSEMARY &amp; GARLIC ROASTED LAMB WITH ARTICHOKES &amp; OLIVES</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000108"><span epub:type="pagebreak" id="pg138"/>SESAME &amp; THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE &amp; WATERCRESS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000109">Za’atar is one of my favourite spice mixes. It’s usually made with toasted sesame seeds, salt, sumac, dried thyme, marjoram or oregano. It’s readily available in big supermarkets, but if you can’t find any for this recipe, use a tablespoon each of dried thyme and sesame seeds. This pilaf makes a lovely side dish when entertaining, but paired with the charred broccoli on <a href="chapter005.xhtml#qui0000258">page 152</a> or the masala corn on <a href="chapter005.xhtml#qui0000285">page 156</a>, it works perfectly as part of a vegetarian sharing feast.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000115"><span class="grey"><span class="space1">Serves:</span> 4 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20–25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000119"><span class="lato_reg">200g bulgur wheat, rinsed</span></li>
+<li class="list_hang" id="qui0000120"><span class="lato_reg">400ml hot vegetable stock</span></li>
+<li class="list_hang" id="qui0000121"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000122"><span class="lato_reg">2½ cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0000123"><span class="lato_reg">Leaves from the cauliflower, roughly chopped</span></li>
+<li class="list_hang" id="qui0000124"><span class="lato_reg">1 large cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0000126"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000127"><span class="lato_reg">2 heaped tablespoons za’atar</span></li>
+<li class="list_hang" id="qui0000128"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000129"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0000130"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000131"><span class="lato_reg">1 bag of watercress (85–100g), roughly chopped</span></li>
+<li class="list_hang" id="qui0000132"><span class="lato_reg">100g feta cheese</span></li>
+<li class="list_hang" id="qui0000133"><span class="lato_reg">5 radishes, finely sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000110">Preheat the oven to 200°C fan/220°C/gas 7. Tip the bulgur wheat, stock, onion, ginger and cauliflower leaves into a roasting tin and stir, making sure the bulgur is covered with the liquid. On your chopping board, rub the cauliflower with the oil, za’atar and crushed garlic, then scatter it over the bulgur wheat.</p>
+<p class="method" id="qui0000112">Transfer the tin to the oven and bake for 20–25 minutes, until the cauliflower is charred and just cooked through. Remove from the oven and stir through the lemon juice, extra virgin olive oil and watercress. Top with the feta cheese and radishes and serve hot.</p>
+<p class="method2" id="qui0000134"><span class="note_heada">CHANGE IT UP:</span> You can easily veganise this dish by leaving out the feta cheese and adding a good handful of toasted almonds. (If you aren’t vegan, you can still add extra almonds.)</p>
+</section>
+<figure class="image_full" id="img_136"><span epub:type="pagebreak" id="pg136"/><span epub:type="pagebreak" id="pg137"/><img alt="" id="qui0000373a" src="../images/p136.jpg"/></figure>
+<figure class="image_full_caption" id="img_139"><span epub:type="pagebreak" id="pg139"/><img alt="SESAME &amp; THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE &amp; WATERCRESS" id="qui0000373" src="../images/p139.jpg"/>
+<figcaption>SESAME &amp; THYME ROASTED CAULIFLOWER PILAF WITH FETA CHEESE &amp; WATERCRESS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000135"><span epub:type="pagebreak" id="pg140"/>SICHUAN PEPPERED PORK CHOPS WITH APPLES &amp; CABBAGE</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000136">Sichuan peppercorns are possibly my favourite kitchen ingredient and I use them in almost everything. This is the only time in the book where I’d encourage you to buy a bag of peppercorns from a Chinese grocery shop or online, as they’re so much more aromatic than those you can get at the supermarket.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000145"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000149"><span class="lato_reg">1 large sweetheart cabbage, quartered, then cut into ½ cm slices</span></li>
+<li class="list_hang" id="qui0000150"><span class="lato_reg">4 apples, each cut into 8</span></li>
+<li class="list_hang" id="qui0000151"><span class="lato_reg">4 teaspoons Sichuan peppercorns</span></li>
+<li class="list_hang" id="qui0000152"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+<li class="list_hang" id="qui0000153"><span class="lato_reg">2 tablespoons sesame oil</span></li>
+<li class="list_hang" id="qui0000154"><span class="lato_reg">20g unsalted butter, sliced</span></li>
+<li class="list_hang" id="qui0000155"><span class="lato_reg">4 × 200g free-range pork chops (about 1½ cm thick)</span></li>
+<li class="list_hang" id="qui0000156"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000157"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000158"><span class="lato_reg">Hot basmati rice, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000137">Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweetheart cabbage, apples and 1 teaspoon of Sichuan peppercorns, 1 teaspoon of sea salt and 1 tablespoon of sesame oil in a roasting tin, and dot with the sliced butter. Transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0000139">Meanwhile, get your pork chops and rub them with the rest of the Sichuan peppercorns, the crushed garlic, another teaspoon of sea salt flakes and another tablespoon of sesame oil.</p>
+<p class="method" id="qui0000141">Once the cabbage has had 10 minutes, reduce the oven temperature to 180°C fan/200°C/ gas 6, remove the tin from the oven, lay the pork chops over the top and return it to the oven for a further 20 minutes, until the chops are just cooked through.</p>
+<p class="method" id="qui0000143">Squeeze the lemon juice over the pork and veg and taste a bit of cabbage to assess if you need a pinch more sea salt. Let it rest for 5 minutes, then serve the chops hot, with the apples and cabbage alongside. This is lovely with buttery white rice.</p>
+<p class="method2" id="qui0000159"><span class="note_heada">NOTES:</span> You can use ordinary white cabbage if you can’t find sweetheart. If you’re using salted butter, don’t add salt with the apples at step 1.</p>
+</section>
+<figure class="image_full_caption" id="img_141"><span epub:type="pagebreak" id="pg141"/><img alt="SICHUAN PEPPERED PORK CHOPS WITH APPLES &amp; CABBAGE" id="qui0000375" src="../images/p141.jpg"/>
+<figcaption>SICHUAN PEPPERED PORK CHOPS WITH APPLES &amp; CABBAGE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000161"><span epub:type="pagebreak" id="pg144"/>ROASTED HALLOUMI WITH AUBERGINES, TOMATOES &amp; PINE NUTS</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000162">This is a wonderful celebratory dish and I love the mix of colours and textures: golden baked halloumi, crisp pine nuts, soft aubergines and a little kick from the chilli flakes. Fresh oregano, if you can get it, adds an incredible flavour to the aubergines; it’s quite unlike dried, so use fresh rosemary as an alternative if you need to.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000169"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000173"><span class="lato_reg">400g cherry tomatoes on the vine, halved</span></li>
+<li class="list_hang" id="qui0000174"><span class="lato_reg">2 medium aubergines, cut into 1cm half moons</span></li>
+<li class="list_hang" id="qui0000175"><span class="lato_reg">400–500g halloumi, cut into 1cm slices</span></li>
+<li class="list_hang"><span class="lato_reg">7–8 sprigs of fresh oregano, leaves only</span></li>
+<li class="list_hang" id="qui0000177"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000178"><span class="lato_reg">1 teaspoon chilli flakes</span></li>
+<li class="list_hang" id="qui0000179"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000180"><span class="lato_reg">40g pine nuts</span></li>
+<li class="list_hang" id="qui0000181"><span class="lato_reg">100g rocket, roughly chopped</span></li>
+<li class="list_hang" id="qui0000182"><span class="lato_reg">1 lemon, juice only</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0000163">Preheat the oven to 200°C fan/220°C/gas 7. Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands. Use a tin large enough to have the aubergines all in a single layer. Now arrange the ingredients so the halloumi sits on top.</p>
+<p class="method" id="qui0000166">Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.</p>
+<p class="method" id="qui0000168">Stir through the rocket and lemon juice and serve hot.</p>
+<p class="method2" id="qui0000183"><span class="note_heada">SERVE WITH:</span> This is lovely with a pile of warm flatbreads and some yogurt.</p>
+</section>
+<figure class="image_full" id="img_142"><span epub:type="pagebreak" id="pg142"/><span epub:type="pagebreak" id="pg143"/><img alt="" id="qui0000376a" src="../images/p142.jpg"/></figure>
+<figure class="image_full_caption" id="img_145"><span epub:type="pagebreak" id="pg145"/><img alt="ROASTED HALLOUMI WITH AUBERGINES, TOMATOES &amp; PINE NUTS" id="qui0000376" src="../images/p145.jpg"/>
+<figcaption>ROASTED HALLOUMI WITH AUBERGINES, TOMATOES &amp; PINE NUTS</figcaption>
+</figure>
+<h2 class="recipe_title1" id="qui0000184"><span epub:type="pagebreak" id="pg146"/>TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES &amp; RED ONION</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000186">This is my all-in-one dinner version of my sister Padmini’s tandoori salmon, one of our favourite weeknight dinners when we were flatmates. It works beautifully with the lightly spiced sweet potato and tomatoes, just make sure you use one or two tins big enough to get all the sweet potatoes in a single layer, and cut the sweet potatoes into very small pieces so they cook in 30 minutes.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000194"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000198"><span class="lato_reg">3 cloves of garlic, grated</span></li>
+<li class="list_hang" id="qui0000199"><span class="lato_reg">4cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0000200"><span class="lato_reg">75g natural yogurt</span></li>
+<li class="list_hang" id="qui0000201"><span class="lato_reg">1 lemon, zest only</span></li>
+<li class="list_hang"><span class="lato_reg">2 scant teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000203"><span class="lato_reg">1 scant teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0000204"><span class="lato_reg">1 teaspoon smoked paprika</span></li>
+<li class="list_hang" id="qui0000205"><span class="lato_reg">½ teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000206"><span class="lato_reg">A large pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0000207"><span class="lato_reg">4 salmon fillets</span></li>
+<li class="list_hang" id="qui0000208"><span class="lato_reg">Natural yogurt, to serve</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000210"><span class="lato_reg">FOR THE SWEET POTATOES</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000211"><span class="lato_reg">650g sweet potatoes, peeled and cut into 1cm cubes</span></li>
+<li class="list_hang" id="qui0000213"><span class="lato_reg">2 tablespoons vegetable oil</span></li>
+<li class="list_hang" id="qui0000214"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0000215"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000216"><span class="lato_reg">400g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0000218"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000187">Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)</p>
+<p class="method" id="qui0000189">When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.</p>
+<p class="method" id="qui0000191">Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes.</p>
+<p class="method" id="qui0000193">Serve the salmon and vegetables with the natural yogurt alongside.</p>
+<p class="method2" id="qui0000219"><span class="note_heada">MAKE IT VEGGIE:</span> Leave out the fish. Tear up large chunks of shop-bought paneer into roughly 5cm pieces, marinating them as above, and stir through some lime-dressed chopped spinach at the end.</p>
+</section>
+<figure class="image_full_caption" id="img_147"><span epub:type="pagebreak" id="pg147"/><img alt="TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES &amp; RED ONION" id="qui0000378" src="../images/p147.jpg"/>
+<figcaption>TANDOORI-STYLE SALMON WITH SPICED, ROASTED SWEET POTATOES, TOMATOES &amp; RED ONION</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000220"><span epub:type="pagebreak" id="pg150"/>SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER &amp; POMEGRANATE</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000221">Think about the best lamb kofte or kebabs you’ve ever had and you’ll have an idea of how flavoursome this dish is. The warming spices in the lamb work perfectly with the pomegranates and lemony cauliflower. Serve with flatbreads or cous cous.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000229"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<h5 class="ingred_head1" id="qui0000232"><span class="lato_reg">FOR THE MEATBALLS</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000233"><span class="lato_reg">400g minced, free-range lamb</span></li>
+<li class="list_hang" id="qui0000234"><span class="lato_reg">1 small onion, roughly chopped</span></li>
+<li class="list_hang" id="qui0000235"><span class="lato_reg">1 teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000236"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang" id="qui0000237"><span class="lato_reg">1 teaspoon ground cumin</span></li>
+<li class="list_hang" id="qui0000238"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000239"><span class="lato_reg">1 free-range egg</span></li>
+<li class="list_hang" id="qui0000240"><span class="lato_reg">2 heaped teaspoons gram (chickpea) flour (optional)</span></li>
+<li class="list_hang" id="qui0000241"><span class="lato_reg">15g fresh mint leaves</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000243"><span class="lato_reg">FOR THE REST</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000244"><span class="lato_reg">1 large cauliflower, cut into medium-sized florets plus the leaves</span></li>
+<li class="list_hang" id="qui0000246"><span class="lato_reg">3 heaped teaspoons sumac</span></li>
+<li class="list_hang" id="qui0000247"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000248"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000249"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000250"><span class="lato_reg">1 lemon, zest and juice</span></li>
+<li class="list_hang" id="qui0000251"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000252"><span class="lato_reg">1 pomegranate, seeds only</span></li>
+<li class="list_hang" id="qui0000253"><span class="lato_reg">A handful flat-leaf parsley leaves, chopped</span></li>
+<li class="list_hang" id="qui0000255"><span class="lato_reg">1 tablespoon pomegranate molasses (optional)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000222">Preheat the oven to 180°C fan/200°C/gas 6. Tip all the meatball ingredients into a food processor and blitz briefly until everything comes together evenly.</p>
+<p class="method" id="qui0000224">Tip the cauliflower, leaves, spices, salt and oil into a large roasting tin and mix until everything is evenly spiced.</p>
+<p class="method" id="qui0000226">With damp hands (I keep a bowl of water nearby), take walnut-sized pieces of the lamb mix and roll them into small meatballs. Dot them among the cauliflower pieces as you go – you should have about 20–22.</p>
+<p class="method" id="qui0000228">Transfer to the oven and roast for 25 minutes, until the tops of the meatballs are evenly coloured and the cauliflower is cooked through. Whisk the lemon zest, juice and extra virgin olive oil together, drizzle this over the traybake, then scatter over the pomegranate seeds and parsley. Drizzle over the pomegranate molasses (if using) and serve the traybake hot.</p>
+<p class="method2" id="qui0000256"><span class="note_heada">NOTE:</span> If you already have some gram or chickpea flour in the cupboard, it adds a really silky texture to the finished meatballs, but don’t worry if you don’t have any in, as they’re still gorgeous.</p>
+</section>
+<figure class="image_full" id="img_148"><span epub:type="pagebreak" id="pg148"/><span epub:type="pagebreak" id="pg149"/><img alt="" id="qui0000379a" src="../images/p148.jpg"/></figure>
+<figure class="image_full_caption" id="img_151"><span epub:type="pagebreak" id="pg151"/><img alt="SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER &amp; POMEGRANATE" id="qui0000379" src="../images/p151.jpg"/>
+<figcaption>SPICED LAMB MEATBALLS WITH SUMAC ROASTED CAULIFLOWER &amp; POMEGRANATE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000258"><span epub:type="pagebreak" id="pg152"/>CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO &amp; PEANUTS</h2>
+<h3 class="vegetarian_head" id="qui0000257"><span class="color_a">VEGAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000259">This might be one of my favourite dishes in the book. The combination of crisp, roasted black beans and broccoli with creamy avocado and lime juice is just stunning. Consider having a tray of this to yourself for dinner, then you won’t have to share it with anyone … though if you’re making a vegetarian or vegan grazing feast, it goes very well with the masala roasted corn on <a href="chapter005.xhtml#qui0000285">page 156</a>.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000267"><span class="grey"><span class="space1">Serves:</span> 4 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000271"><span class="lato_reg">400g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0000272"><span class="lato_reg">1 × 400g tin of black beans, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000273"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000274"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000275"><span class="lato_reg">1 scant teaspoon chipotle chilli flakes</span></li>
+<li class="list_hang" id="qui0000277"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0000278"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0000279"><span class="lato_reg">2 limes, zest and juice</span></li>
+<li class="list_hang" id="qui0000280"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0000281"><span class="lato_reg">2 avocados, peeled and sliced</span></li>
+<li class="list_hang" id="qui0000282"><span class="lato_reg">A large handful of salted peanuts, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000260">Preheat the oven to 200°C fan/220°C/gas 7. Put the Tenderstem into a bowl and pour over a kettleful of boiling water. Let it sit for a minute, then drain it really well, pat it dry with a tea towel and tip it into a roasting tin. (This blanching stage might seem like a minor faff, but it massively improves the texture of the broccoli when it’s roasted.)</p>
+<p class="method" id="qui0000262">Tip in the black beans and red onion, then mix through the crushed garlic, chilli flakes and olive oil, making sure to work plenty of oil into the ends of the broccoli, as that’ll help it to crisp up. Scatter over the sea salt, then transfer to the oven and roast for 15–20 minutes, until the broccoli is nicely charred.</p>
+<p class="method" id="qui0000264">Meanwhile, whisk the lime zest, juice and extra virgin olive oil together.</p>
+<p class="method" id="qui0000266">Once the broccoli is cooked, stir through the dressing along with the sliced avocados and chopped peanuts. Taste and adjust the lime juice if needed (there should be enough salt from the peanuts). Serve immediately.</p>
+<p class="method2" id="qui0000283"><span class="note_heada">CHANGE IT UP:</span> For a weeknight meal for two, stir through roughly chopped lamb’s lettuce or watercress and serve with brown rice.</p>
+</section>
+<figure class="image_full_caption" id="img_153"><span epub:type="pagebreak" id="pg153"/><img alt="CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO &amp; PEANUTS" id="qui0000380" src="../images/p153.jpg"/>
+<figcaption>CHARRED TENDERSTEM WITH BLACK BEANS, AVOCADO &amp; PEANUTS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000285"><span epub:type="pagebreak" id="pg156"/>MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY</h2>
+<h3 class="vegetarian_head" id="qui0000257a"><span class="color_a">VEGAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000286">I love corn on the cob, but to max the flavour on this – and make it slightly easier for you and your guests to eat – it works really well if you slice the kernels off the cob post-cooking. That way they pick up all the flavour from the roasting tin and the chutney. Using those little half-sized corn on the cob makes them easier to slice, though four ordinary sized cobs would work well too. A lovely colourful dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000292"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000296"><span class="lato_reg">8 half-sized corn on the cob, or 4 full-sized</span></li>
+<li class="list_hang" id="qui0000298"><span class="lato_reg">2 red onions, quartered</span></li>
+<li class="list_hang" id="qui0000299"><span class="lato_reg">1 × 400g tin of chickpeas, drained and rinsed</span></li>
+<li class="list_hang" id="qui0000300"><span class="lato_reg">4 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0000301"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000302"><span class="lato_reg">2 teaspoons ground cumin</span></li>
+<li class="list_hang" id="qui0000303"><span class="lato_reg">2 teaspoons ground coriander</span></li>
+<li class="list_hang" id="qui0000304"><span class="lato_reg">2 teaspoons smoked paprika</span></li>
+<li class="list_hang" id="qui0000305"><span class="lato_reg">1 teaspoon mild chilli powder</span></li>
+<li class="list_hang" id="qui0000306"><span class="lato_reg">2 teaspoons sea salt flakes</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000308"><span class="lato_reg">FOR THE CHUTNEY</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000309"><span class="lato_reg">50g coriander, finely chopped</span></li>
+<li class="list_hang" id="qui0000310"><span class="lato_reg">100g coconut or natural yogurt</span></li>
+<li class="list_hang" id="qui0000311"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0000312"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000287">Preheat the oven to 180°C fan/200°C/gas 6. Tip the corn, onions and chickpeas into a roasting tin and mix well with the garlic, oil, spices and salt. Transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0000289">Meanwhile, stir the coriander, yogurt, lemon juice and sea salt together for the chutney. It’ll be a really thick paste, so let it down by stirring in 1 tablespoon of water at a time, until you have a thick but pourable consistency. Taste and adjust the lemon and salt as needed.</p>
+<p class="method" id="qui0000291">Once the corn is cooked, give it a moment to cool down, then take each cob and stand it upright on a chopping board. Slice the kernels off, then return them to the tin and stir through the rest of the roasted ingredients. Serve with the chutney alongside.</p>
+<p class="method2" id="qui0000313"><span class="note_heada">NOTE:</span> You won’t get the same texture from roasting a drained tin of sweetcorn, which is why it’s best to roast the cobs whole, then get the kernels off.</p>
+</section>
+<figure class="image_full" id="img_154"><span epub:type="pagebreak" id="pg154"/><span epub:type="pagebreak" id="pg155"/><img alt="" src="../images/p154.jpg"/></figure>
+<figure class="image_full_caption" id="img_157"><span epub:type="pagebreak" id="pg157"/><img alt="MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY" id="qui0000382" src="../images/p157.jpg"/>
+<figcaption>MASALA ROASTED CORN WITH QUICK CORIANDER CHUTNEY</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000314"><span epub:type="pagebreak" id="pg158"/>SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE &amp; ONION</h2>
+<hr class="border5"/>
+<p class="intro_text" id="qui0000315">An easy, all-in-one chicken traybake for a casual dinner with friends, packed with flavourful vegetables. Rather than a long list of spices, I like to use ras-el-hanout for this. It’s a readily available Middle Eastern spice mix that adds a lovely warming flavour to the dish. It isn’t hot in the way that chilli is, so if your guests like spicy food, add a teaspoon of chilli flakes as well.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000321"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25–30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000325"><span class="lato_reg">1 large aubergine, cut into 1½ cm cubes</span></li>
+<li class="list_hang" id="qui0000326"><span class="lato_reg">2 red peppers, cut into 1cm slices</span></li>
+<li class="list_hang" id="qui0000327"><span class="lato_reg">1 yellow pepper, cut into 1cm slices</span></li>
+<li class="list_hang" id="qui0000328"><span class="lato_reg">1 red onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0000329"><span class="lato_reg">4 vine tomatoes, quartered</span></li>
+<li class="list_hang" id="qui0000330"><span class="lato_reg">3 cloves of garlic</span></li>
+<li class="list_hang" id="qui0000331"><span class="lato_reg">4 heaped teaspoons ras-el-hanout</span></li>
+<li class="list_hang" id="qui0000332"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000333"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0000334"><span class="lato_reg">4 free-range chicken breasts (halved if very large)</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0000336"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0000337"><span class="lato_reg">A handful of fresh coriander, chopped</span></li>
+<li class="list_hang" id="qui0000338"><span class="lato_reg">Natural yogurt</span></li>
+<li class="list_hang" id="qui0000339"><span class="lato_reg">Cous cous or flatbreads</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000316">Preheat the oven to 180°C fan/200°C/gas 6. Tip the aubergine, peppers, onion, tomatoes and garlic into a large roasting tin along with 2 teaspoons of the ras-el-hanout, 1 tablespoon of olive oil and the sea salt flakes. Mix really well with your hands.</p>
+<p class="method" id="qui0000318">Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout. Transfer to the oven and roast for 25–30 minutes, until the chicken is cooked through.</p>
+<p class="method" id="qui0000320">Serve scattered with the fresh coriander, with yogurt on the side along with a pile of flatbreads or buttery cous cous.</p>
+</section>
+<figure class="image_full_caption" id="img_159"><span epub:type="pagebreak" id="pg159"/><img alt="SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE &amp; ONION" id="qui0000383" src="../images/p159.jpg"/>
+<figcaption>SPICED ROAST CHICKEN WITH PEPPERS, AUBERGINE &amp; ONION</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0000342"><span epub:type="pagebreak" id="pg162"/>ROAST SWEET POTATO WITH OREGANO, FETA CHEESE &amp; CHARRED LEMON</h2>
+<h3 class="vegetarian_head"><span class="color_a">VEGETARIAN</span></h3>
+<hr class="border5_hr"/>
+<p class="intro_text" id="qui0000343">Confession – I forgot to put the lemons into the dish <a href="#img_163">here</a> before we took the photograph, because I’d forgotten to write them into the ingredient list – now amended. It happens. You should definitely try to remember to put them in, though, as the baked lemon gives a really lovely flavour to the potatoes and feta cheese, plus you can squash them down and they form a sort of instant, sharp dressing.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0000350"><span class="grey"><span class="space1">Serves:</span> 4–6 as a side</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0000354"><span class="lato_reg">750g sweet potato, peeled and cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0000356"><span class="lato_reg">2½ tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0000357"><span class="lato_reg">½ teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0000358"><span class="lato_reg">1 bulb of garlic, skin on, halved</span></li>
+<li class="list_hang" id="qui0000359"><span class="lato_reg">1 lemon, cut into wedges</span></li>
+<li class="list_hang" id="qui0000360"><span class="lato_reg">400g feta cheese, roughly broken into large pieces</span></li>
+<li class="list_hang" id="qui0000361"><span class="lato_reg">8–9 sprigs of fresh oregano, leaves only</span></li>
+<li class="list_hang" id="qui0000362"><span class="lato_reg">2–3 sprigs of fresh rosemary</span></li>
+<li class="list_hang" id="qui0000363"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0000364"><span class="lato_reg">Natural yogurt, to serve</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0000344">Preheat the oven to 200°C fan/220°C/gas 7. Mix the sweet potatoes, 2 tablespoons of the olive oil and the sea salt in a roasting tin large enough to hold everything in a single layer. (Use 2 tins if your largest one is too small.)</p>
+<p class="method" id="qui0000346">Put the halved garlic and lemon wedges into the tin and scatter over the feta pieces, followed by the herbs. Drizzle the cheese and garlic with the remaining oil, give everything a good grind of black pepper, then transfer to the oven and roast for 30 minutes.</p>
+<p class="method" id="qui0000348">Serve hot, squeezing out the roasted lemons to ‘dress’ the dish. This is nice with a spoonful of cold yogurt.</p>
+</section>
+<figure class="image_full" id="img_160"><span epub:type="pagebreak" id="pg160"/><span epub:type="pagebreak" id="pg161"/><img alt="" id="qui0000385a" src="../images/p160.jpg"/></figure>
+<figure class="image_full_caption" id="img_163"><span epub:type="pagebreak" id="pg163"/><img alt="ROAST SWEET POTATO WITH OREGANO, FETA CHEESE &amp; CHARRED LEMON" id="qui0000385" src="../images/p163.jpg"/>
+<figcaption>ROAST SWEET POTATO WITH OREGANO, FETA CHEESE &amp; CHARRED LEMON</figcaption>
+</figure>
+</section>
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