Roast winter vegetables with walnut and pomegranate sauce

Serves four to six

To serve

• 200g walnuts
• 1 large sweet potato
• 1 large floury potato
• 0.5 celeriac
• 400g brussels sprouts
• 3 sprigs fresh thyme
• 6 tbsp extra-virgin olive oil
• 0 freshly ground black pepper
• 1 large white onion
• 0.5 tsp ground cinnamon
• 0.5 tsp turmeric
• A little nutmeg
• 2 tbsp tomato puree
• 1 bay leaf
• 1 tbsp pomegranate molasses
• 300g pomegranate juice
• 2 tbsp honey
• 500g vegetable stock
• 0 tbsp lemon juice

And for the rest of the week…

• 0 Greek yoghurt
• 0.5 small pomegranate
• 1 handful fresh mint leaves

Step 1
Heat the oven to 190C/375F/gas mark 5 and spread out the walnuts on an oven tray.

Step 2
Toast for seven minutes, until golden, then set aside to cool.

Step 3
Turn up the oven to 220C/425F/gas mark 7.

Step 4
When the nuts are cool, blitz them in a food processor to the texture of fine breadcrumbs.

Step 5
Put the potatoes, celeriac and sprouts on a large oven tray, add the thyme, season and toss with three tablespoons of oil.

Step 6
Spread out evenly, then roast for 20-25 minutes, until golden and crisp around the edges.

Step 7
Meanwhile, warm the remaining oil in a large, heavy pan and gently fry the onion with a pinch of salt for about five minutes, until softened.

Step 8
Add the spices and half a teaspoon of ground pepper, cook for a minute or so, then add the puree, bay, molasses, juice, honey, stock and ground walnuts.

Step 9
Season with a teaspoon of salt, and simmer for 25 minutes, stirring regularly, until thickened.

Step 10
The sauce will be like a loose, chunky pesto in texture, dark in colour, and smell amazing.

Step 11
After the time is up, add a tablespoon of lemon juice and taste: it should be deliciously sweet-sour, so add another tablespoon if need be.

Step 12
If the sauce seems too thick – it should be the consistency of double cream – add a little hot water to loosen it.

Step 13
Put three or four tablespoons of warmed sauce in the base of shallow bowls and top with a pile of roast veg.

Step 14
Add a dollop or two of yoghurt, sprinkle with pomegranate seeds and roughly chopped mint, and serve with rice, preferably scented with a little saffron.

Step 15
Make extra sauce and use up the leftovers by mixing in cooked fava or butter beans and serving on buttered sourdough toast – a cut above the usual beans on toast (keep it local by trying Hodmedod’s inspiring range of British-grown pulses ).