Ingredients:

1 medium butternut

2 medium sweet potatoes

2 gem squash

3 large carrots

8 baby potatoes

3 sweet corn on the cob

2 cups water

1 tsp coarse lemon pepper

1 tsp aromat

1 tsp coarse red chillies

1 tsp ground garlic

3-4 springs dried rosemary

½ tsp dry parsley

2 tblsp brown sugar

1 tsp fine salt

60g butter

3 tblsp mayonnaise

METHOD:

With the skin on, wash butternut and cut into large chunks. De-seed.

With the skin on, wash sweet potatoes, Slice into thick pieces.

Wash and cut squash into quarters. De-seed.

Peel carrots and cut into thick slices.

Wash sweetcorn and cut into quarters.

Arrange sweetcorn and potatoes of the pot and layer the other vegetable on top.

Add water and cook on low for 45 minutes or until done.

Arrange in a casserole dish.

In a separate saucepan, simmer spices together until the butter melts.

Pour over the hot vegetables.

Cover with foil and bake at 180c for 15 minutes.

“Temper is a valuable thing – don’t lose it!