Roast beetroot, sweet potato & black garlic soup

Preheat the oven to 200ºC, gas mark 6. Cut the beetroot into wedges and the sweet potato into 2-3cm chunks; arrange in a large roasting tin. Drizzle over 2 tbsp oil, season and toss together. Roast for 20 minutes, then toss through the onions and ½ of the sage; roast for 25-30 minutes until the veg is tender and starting to char.

Meanwhile, heat a frying pan over a medium-high heat and toast the nuts for 2-3 minutes until golden; set aside to cool. Return the pan to the heat, add 1 tbsp oil and, once hot, add the remaining sage. Fry for 1-2 minutes until crisp, then set aside on a kitchen-paper-lined plate. Roughly chop the nuts.

When the veg is tender, allow to cool for a few minutes, then transfer the contents of the tin to a blender. Add the black garlic paste and veg stock; whizz until smooth. Pour into a saucepan with 250ml water and bring up to a simmer. Remove from the heat and stir through 100ml soured cream; season. Divide among 4 warm bowls, then top with the remaining soured cream, crispy sage leaves and hazelnuts. Add freshly ground black pepper and a drizzle of olive oil, if liked.