Turlu turlu, so good they named it twice, is Turkish in origin. It is like a spiced and exotically herbed ratatouille, although the roasting of the vegetables adds sweetness and complexity of texture. At Moro we serve turlu turlu as a vegetarian main course with rocket salad and yoghurt sauce, but it is also perfect with grilled meat or fish.

Serves 4

3 courgettes, trimmed and cut into 2cm discs

1 aubergine, halved lengthways and each½ cut into 4 wedges lengthways

1 medium onion, roughly chopped

3 garlic cloves, thickly sliced

2 green peppers, halved, seeded and thickly sliced

3 medium carrots, peeled, halved lengthways and each½ cut in 3 lengthways

200g turnips, cut into wedges about 2cm thick

2 medium potatoes, cut into 2cm cubes

3 tablespoons extra virgin olive oil

½ teaspoon ground allspice

2 teaspoons coriander seeds

3 tablespoons cooked chickpeas

150ml tomato passata or Sweet Tomato Sauce

1 small bunch each of fresh flat-leaf parsley and coriander, roughly chopped

sea salt and black pepper

Preheat the oven to 220 ° C/425° F/ Gas 7.

Sprinkle a teaspoon of fine sea salt on the courgettes and aubergine and let them stand for 20 minutes before rinsing under cold water.

In a large bowl toss the aubergine, onion, garlic, peppers, carrots, turnips and potatoes with the olive oil, allspice, coriander seeds and a little salt and pepper. Now spread out the vegetable mixture in a large roasting tray, no more than one layer deep (otherwise the vegetables steam rather than roast) and place in the preheated oven. The idea is that some of the vegetables colour or caramelise while roasting but are gently turned in the tray every 15 minutes to prevent burning. After 45 minutes, gently stir in the courgettes and cook for another 15 minutes.

Meanwhile heat up the chickpeas with the passata or tomato sauce in a pan, and check for seasoning. N o w add to your vegetables, stir in well along with your prepared herbs, and serve.

Recipe from Moro: The Cookbook.