Roasted Vegetable Tagine

Pop the sweet potato and onion wedges onto one large baking tray and the aubergine and parsnip pieces onto a another. Drizzle the contents of both trays with olive oil then sprinkle over the ras al hanout and a pinch of chilli flakes. Season with a pinch of salt and pepper and toss to coat. Pop the sweet potato and onion tray onto the top shelf of the oven and roast for 15 mins.

In the meantime, drain and rinse the chickpeas in a sieve and roughly chop the coriander. Pop the chickpeas into a bowl. Drizzle with a little oil and sprinkle over the cumin, grated garlic and a pinch of salt. Toss to coat, the add to the tray with the aubergine.

After the potatoes have been in for 15 mins, give them a shake and move them down a shelf. Pop the tray with the aubergines onto the top shelf of the oven. Cook until everything is nicely coloured, the veggies are tender and the chickpeas are crunchy, 15-20 mins.

Meanwhile, crumble the feta into small pieces. Zest the lemon and cut into wedges. Heat a small frying pan over a medium heat (no oil!). Once hot, add the flaked almond and toast until lightly brown, 3-5 mins, stirring regularly. Remove from the heat.