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Blues Busting Roast

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About the Recipe


For the cabbage parcels

6-8 savoy cabbage leaves, remove the thick section of stem

250g cooked quinoa

1 large bag of spinach, steamed

150g cooked chestnuts, diced

2-4 tbsp parsley

½ tsp grated nutmeg

Salt and pepper

For the roasted veg

1 red pepper, roughly chopped

1 beetroot, peeled and diced

1 red onion, roughly chopped

1 courgette, sliced

2 tbsp chopped parsley

2 tbsp vegetable oil

Sea salt and cracked black pepper to season

For the potatoes

4 potatoes, finely sliced

2-4 tbsp vegetable oil

Salt and pepper


1.      Roast your mixed vegetables in a preheated oven at 200˚C for 35-40 mins along with a tray of potatoes. Season both dishes well with salt and pepper and turn once or twice whilst roasting.

2.      For the cabbage parcels, blanche the leaves in boiling water for 2-3 mins to soften. Then carefully stuff with a handful of your quinoa filling. Wrap into parcels and place on a roasting tray. Cook along with your other veg in the oven drizzled with oil and an extra pinch of salt for 10-15 mins.

3.      Serve warm with some vegetarian gravy on the side.

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