As an organic veg box supplier, I often get asked for a recipe to use up leftover vegetables. Many moons ago — in early Spring 2014 to be precise — Coleshill Organics teamed up with our friends at Purton House Organics for a Sunday filled with laughter, fun, delicious food and fierce competition. We all headed off to the Square Food Foundation in Bristol where the wonderful Barny Haughton had planned a day for us.

We cooked and ate several dishes (and drank several glasses of wine!). One of the dishes we cooked was a far more sophisticated version of the supper I cooked on Tuesday evening. It’s a simple but tasty meal, and an ideal recipe to use up leftover vegetables I might have, so I thought I’d share it with you.

I cook it as a simple supper when I have things that need using up. Since I clear out the shop on a Tuesday it’s a good night for it! The veg I had to hand included squash, beetroot, red onions, radish, asparagus and aubergine.

I chopped, seasoned and roasted in olive oil the first four vegetables, adding the asparagus and aubergine about 30 mins before the end. You can add spices to the roasting process; I think Barny uses sumac but I kept it simple.

While all this was roasting, I prepped some spring greens (any green leaf will do) by taking out the spine and rolling the leaves into a fat cigar then slicing them thinly. These take about 5 minutes to cook in saucepan with a small amount of water. (Ideally you don’t want to be left with any water at the end.)

I also made some wild garlic pesto (try this fabulous recipe from Barny Haughton!) by blitzing wild garlic leaves, olive oil, balsamic vinegar, salt, pepper, lemon juice and pine nuts. Just keep tasting to get the seasoning right. Finally, I cooked some pearled spelt. Again, try and get it so the water is fully absorbed by the end of cooking.

Allow the roasted veg to cool to room temperature and then serve. You can experiment with endless variations—hummus instead of pesto, some crumbled feta or blue cheese in with the veg. The sky’s the limit!