Roast fennel and aubergine paella

1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden. 2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times. 3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes. 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. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.

• 6 small of Baby Aubergine
• 4 small of Fennel
• 1 thinly sliced of Red Pepper
• 1 medium of Courgettes
• 1 finely chopped of Onion
• 300g of Paella Rice
• 1 tsp of Paprika
• pinch of Saffron
• 200ml of White Wine
• 700ml of Vegetable Stock
• 100g of Frozen Peas
• 1 chopped of Lemon
• Handful of Parsley
• pinch of Salt
• pinch of Black Pepper