Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility.

During winter you can often find packs of mixed root vegetables in the supermarket (sometimes called casserole vegetables), which are good value and perfect for this recipe.

This casserole is perfect for breakfast ... You can use any leftover root vegetables such as carrots, peas, corn, or green beans, along with mashed potatoes (either freshly made or from leftovers).

Feel free to use any fresh winter root vegetables and cabbage that you have. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 ...

Pour the coconut milk and stock into the remaining half in the saucepan or casserole dish, stirring to combine. Stir the yoghurt into the spice paste in the bowl, then add the root vegetables and ...