Winter vegetable caponata

Roast squash and turnips to give a winter veg twist to the popular Italian dish caponata. With five of your 5-a-day, it's packed with goodness

Ingredients

• 200 g squash, peeled and cubed
• 250 g turnips, peeled and cubed
• 1.5 tbsp olive oil
• 2 leeks, finely sliced
• 2 garlic cloves, crushed
• 2 tbsp balsamic vinegar
• 1 tbsp capers, rinsed
• 2 tbsp black olives, chopped
• 2 tsp raisins
• 0.5 x 400g can plum tomatoes
• small handful of basil leaves
• crusty bread, to serve

Steps

1. Heat the oven to 200C/180C fan/ gas 6. Toss the squash and turnips in a roasting tin with half the oil and seasoning. Roast for 20-25 mins, until soft and charred at the edges.
2. Heat the remaining oil in a large pan over a medium heat. Season and fry the leeks for a few minutes, until softened slightly. Add the squash, turnips, garlic and vinegar, and cook for about 2 mins until sticky. Stir in the capers, olives, raisins and tomatoes, fill the can with water, swill it around and add that, too. Reduce for 15-20 mins, partially covered with the lid, until the veg is tender. Stir in most of the basil and season. Scatter over the rest of the basil and serve with crusty bread.