Name: Veggie-loaded fries
Total time: 35 min
Yield: Serves 4
Ingredients: 1 red onion or leek chopped into 1cm pieces; 2, or small marrow ½ courgettes chopped into 1cm pieces; 200g squash or pumpkin chopped into 1cm pieces; 2 tsp ground cumin; 1 tsp paprika; 1 tsp garlic granules; 2 tbsp olive oil; 600g frozen chunky chips; 100g podded broad beans or sliced runner beans; 4 tomatoes finely chopped; 1 lime ½ juiced, plus wedges to serve; 1 long, or pickled jalapeños 2 tbsp red chilli sliced; ½ a small bunch coriander chopped; 200g mature cheddar grated; 4 tbsp soured cream or yogurt

1 red onion or leek
chopped into 1cm pieces
2, or small marrow ½ courgettes
chopped into 1cm pieces
200g squash or pumpkin
chopped into 1cm pieces
2 tsp ground cumin
1 tsp paprika
1 tsp garlic granules
2 tbsp olive oil
600g frozen chunky chips
100g podded broad beans or sliced runner beans
4 tomatoes
finely chopped
1 lime
½ juiced, plus wedges to serve
1 long, or pickled jalapeños 2 tbsp red chilli
sliced
½ a small bunch coriander
chopped
200g mature cheddar
grated
4 tbsp soured cream or yogurt

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Toss the onion, courgettes and squash on a baking tray with the cumin, paprika, garlic, oil and some seasoning. Mix well and roast in the middle of the oven for 30 minutes until golden and tender, stirring halfway through.
step 2
Tip the frozen chips onto another shallow baking tray and bake above the vegetables for 25-30 minutes or until crisp and golden. Leave the oven on.
step 3
Blanch the beans for 2-3 minutes until bright green and tender, then drain well. Stir the tomatoes, lime juice, half the chilli and half the coriander in a small bowl with some seasoning.
step 4
When the chips and vegetables are done, transfer the chips to a large baking dish and spoon over the roasted veg and beans. Scatter with the cheese, bake for 5-10 minutes until melted and bubbling, then scatter over the tomato salsa, soured cream, remaining chilli and coriander to serve.