- 6 medium potatoes, peeled and halved lengthways
- 4 parsnips, peeled and sliced
- good pinch dried, mixed herbs
- 2 onions, peeled and cut into thin rings
- 4-6 tbsp sunflower or olive oil
- salt and freshly ground pepper
- 225g/8oz cherry tomatoes
- Preheat the oven to 200C/400F/Gas6.
- Parboil the potatoes for 10 minutes until the outside is slightly soft. Drain and place in a roasting tin flat side up. Use a fork to roughen the flat uppermost side.
- Add the prepared parsnips, sprinkle with mixed herbs and arrange the onion rings over the top.
- Drizzle with sunflower or olive oil and season with salt and lots of black pepper.
- Roast for 40 minutes, basting several times, then add the cherry tomatoes and bake for a further 15-20 minutes until all the vegetables are cooked and the tomatoes have split open.