Roast fennel and aubergine paella

Instructions

1- 1 Put the fennel, aubergine, pepper and courgette in a roasting tray.

2- Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil.

3- Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.

4- 2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil.

5- Sauté the onion for 8–10 minutes until softened.

6- Increase the heat to medium and stir in the rice, paprika and saffron.

7- Cook for around 1 minute to start toasting the rice, then add the white wine.

8- Reduce by about half before stirring in two-thirds of the stock.

9- Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.

10- 3 Stir in the peas, add some seasoning, then gently mix in the roasted veg.

11- Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil.

12- Cook for a further 10 minutes.

13- 4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle.

14- Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.