Roast potatoes, sweet potato and pumpkin

Preheat the oven to moderate (180C). Chop peeled sweet potatoes into large chunks. Cut pumpkins into quarters.

Place potatoes in a large baking dish, drizzle with oil and toss to coat. Bake in a moderate oven for 20 minutes. Add the pumpkin, toss to coat in oil and bake a further hour, or until tender, turning.

Remove the turkey for standing time (see recipe previous page) and increase oven temperature to very hot (250C).

Bake a further 15 minutes or until vegetables are browned. Sprinkle with salt and serve immediately.

Not suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens.