2 extra-large Jerusalem artichokes, washed and roughly chopped
2 baby beetroots, washed, topped and tailed and roughly chopped
¼ red kuri squash, seeds removed, roughly chopped
For the greens
50g/1¾oz spigarello, roughly chopped
50g/1¾oz kale, roughly chopped
1 tbsp extra virgin rapeseed oil
pinch fine sea salt
pinch unrefined caster sugar
For the chestnut broth
180g/6oz cooked chestnuts (either tinned or vacuum-packed)
400g/14oz full-fat milk
25g/1oz unsalted butter
10g/⅓oz muscovado sugar
5g/⅛oz fine sea salt
24 red grapes, halved
1 tbsp white balsamic vinegar
4 tbsp smoked rapeseed oil
8 sprigs lemon thyme, leaves picked
To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5.
Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat.
Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter.
Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes.
Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown.
Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown.
Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm.
To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth.
To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray.
Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve.
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