Roast winter vegetables, spelt & black grapes with aillade

Preheat the oven to 200ºC, gas mark 6. Peel the carrots, then trim the tips and bases and halve or quarter, depending on size. Drop into a big pan of boiling water and cook for 8 minutes. Drain and dry.

Break the cauliflower into florets – reserve the centre for soup or stocks. Halve and deseed the pumpkin, then cut into wedges about 2.5cm thick. Peel or leave the skin on.

Arrange the carrots and other vegetables in 1-2 large roasting tins in a single layer. Put the grapes onto a baking tray with a lip all the way round. Divide the thyme, balsamic, olive oil and chilli flakes between the vegetables and grape trays, with two-thirds in the vegetable tray and one-third in the grape tray. Turn over to coat. Place in the oven and roast for 40 minutes, and the grapes for 30 minutes, or until tender, turning them a few times during cooking to get colour on all sides.

For the aillade, crush the garlic, walnuts and a little salt in a pestle and mortar. Once the nuts are well pounded, add the oil in a thin stream. Stir in 2 tsp lukewarm water. Add black pepper and the chopped parsley, then set aside.

For the dressing, put the mustard, lemon, honey and some seasoning into a small bowl. Add 1 tbsp hot water to soften the honey, then gradually whisk in the oil using a fork. Taste for a balance of sweetness and saltiness.

While the vegetables are in the oven, cook the spelt in boiling water for 20 minutes until tender but retaining a little bite. Drain, then pour boiling water through the grains, shaking off the excess water, and add to a broad shallow bowl. Toss in the chicory leaves and add the dressing.

Arrange all the vegetables and clusters of grapes on top of the spelt. Dot with spoonfuls of the aillade and serve.