Mediterranean veg pav bhaji

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside.

3. 3

   To make the bhaji, place all of the vegetables and the garlic in a large roasting tin. Add the bay leaves, ginger, salt and oil and toss well to coat all of the ingredients.

4. 4

   Roast for 1½ hours, or until all of the vegetables have softened completely. If they start to brown too much, cover the tin with kitchen foil.

5. 5

   Take out of the oven and use protective gloves to carefully squeeze the garlic cloves from the bulb into the roasted vegetables and remove the tomato vines. Add the butter and use a potato masher to mash the mixture to a semi-smooth purée.

6. 6

   Add the bhaji masala to the mashed vegetables, then add the passata and hot water. Stir well, cover the tin tightly with kitchen foil and return to the oven for a further 45-50 minutes. Stir the mixture well halfway through the cooking time.

7. 7

   Remove the tin from the oven but leave the oven on. Use a potato masher to mash the bhaji again. The consistency should be thick but velvety and flowing. If it’s too thick, add more hot water and if it’s too thin, cook for a little longer. Keep warm.

8. 8

   To make the pav, spread the cut sides of the rolls with the butter. Place the rolls buttered-side up on two large baking trays. Bake for 8-10 minutes until lightly golden and toasted.

9. 9

   Sprinkle the vegetable bhaji with some of the garnish ingredients and serve hot with the toasted rolls and lemon wedges. Take the rest of the garnishes to the table for everyone to add more as desired.

1 serving ≈ 333 g

Nutrition values are estimates. - means data is unavailable.