Elevate everyday veg

Vegetables don’t need to be complicated to be exciting, they just need a little love and the right flavour. These three easy vegetable accompaniments are all about taking familiar, everyday veg and giving them a simple twist with one of our drizzles.

Whether you’re roasting, tossing or serving alongside a main, our dressings and marinades add instant depth, warmth and interest without extra prep or fuss. Made with cold-pressed rapeseed oil and real ingredients, they turn quick sides into something worth talking about, perfect for midweek meals, Sunday roasts or seasonal spreads.

Simple veg. Bold flavour. Effortless upgrades.

Roast indian spiced cauliflower

Cauliflower and indian spices always pair so well together. This delicious, tender cauliflower recipe is spicy and intense on the outside, yet mild and sweet in the middle. Serve with rice or dhal and some mango chutney drizzled over the top.

Serves 4

Ingredients

1 medium cauliflower

4-5 tbsp Indian Style Marinade

Method

Preheat the oven to 200C/Fan 180C/Gas 6. Tear off two long sheets of foil, each long enough to go around the cauliflower with plenty of overlap. Place one of these in a roasting tin, with the ends overhanging the edges of the tin. Lay the second piece of foil on top, at right angles so the ends of that piece hang over the other two sides of the tin.

Take the outermost leaves off the cauliflower but leave half a dozen or so of the inner leaves still attached. Stand the cauliflower in the middle of the foil. Drizzle over 2-3 tbsps of the Indian Marinade ensuring the cauliflower is well coated and no white bits of cauliflower are still visible.

Fold up the edges of the foil lightly, pouring the rest of the Marinade over. Pour 75ml water onto the base of the foil (not over the cauliflower) making sure it doesn't escape into the tin. Bring the foil up and lightly cover the cauliflower, crimping the edges together firmly creating a secure but baggy parcel.

Roast for about an hour.

Unwrap the cauliflower and test it by pressing a small knife in through the base, it should be nice and tender, if it's still very firm put it back in for another 10-15 minutes.

When cooked, slice into pieces and serve drizzled with the juices from the foil and some mange chutney.

Cajun Roasted Squash, Sweetcorn and Red Onions

The squash and corn absorb the sweet cajun spices in our marinade, while the sweet taste of the onions complements the squash so well.

Serves 2-4

Ingredients

1kg butternut squash

2 medium onions sliced into slim wedges

Cajun Marinade

2 large cobs of corn

Method

Preheat the oven to 190C/Fan 170/Gas 5

Halve the squash, scoop out the seeds then slice it into slim wedges (no need to remove the skin unless you want to). Put the squash wedges into a large roasting tray, which can be used on the hob. Add the onion wedges and trickle over a generous drizzle of Cajun Marinade until the veggies are well coated.

Roast in the oven for 30 minutes

Meanwhile cut each corn cob into about 6 sections, put these into a bowl and coat with some Cajun Marinade. After 30 minutes, take the roasting tray out of the oven, add the corn and stir together with the squash and onions. Roast for another 30 minutes or until the squash is completely tender.

Serve with jacket potatoes and a dollop of sour cream.

Roasted New Potatoes & Courgettes

A classic combination of lemon & garlic enhance the sweet, caramelised tones of roasted potatoes and courgettes.

Serves 3-4

Ingredients

750g new or waxy potatoes scrubbed and cut into large chunks.

2-3 tbsp Lemon Dressing

750g courgettes, cut into bite sized chunks

2 garlic cloves chopped

A bunch of dill or parsley to serve

Method

Preheat oven to 190C/Fan 170C/Gas 5

Put the potatoes into a large roasting tray and drizzle over the Lemon Dressing, season with salt and pepper. Stir well and roast for about 30 minutes.

Add the courgettes and garlic, stir well and return to the oven for another 30 minutes or until all the veg is golden and caramelised.

Scatter over dill or parsley and serve straight away.