Smoked fish, roast veggies and lucky-dips!_Peter Gordon, Chef

Each day I open the fridge to see what left-overs are there and today along with these veggies I had a few half full tubs of different flavoured hummus / dips, and a piece of hot-smoked salmon. Smoked mackerel would have even been better!

For 2

1 kumara / sweet potato, skin scrubbed

6 small carrots, skins scrubbed, or 1 large carrot cut lengthways

1 red onion, peeled and thickly sliced into rings

1 thumb sized piece peeled ginger cut into matchsticks

2 cloves garlic, peeled and halved

2 teaspoons olive oil

3 -4 mushrooms, thickly sliced

¼ red chilli, sliced

1 courgette, thinly sliced lengthways

Small handful flat parsley (basil or mint)

1 teaspoon lemon juice

150g smoked fish at room temperature

1 - 2 tablespoons any dip from your fridge (I mixed all mine together)

Oven at 175*C Fan.

Cut the kumara in half and place in a saucepan with the carrots, onion, ginger and garlic.

Add salt, bring to the boil then cook with a lid on at a rapid simmer for 10 minutes.

Drain.

Drizzle 1 teaspoon olive oil in a roasting dish, lay down the mushrooms, chilli, and everything from the colander - except the kumara and carrots.

Slice the kumara thickly into discs, about 1 ½ cm, and sit in the dish alongside the carrots.

Drizzle with the remaining olive oil, and season generously with coarsely ground black pepper and salt.

Roast in the middle of the oven 25 minutes.

While that’s cooking toss the courgette with the parsley, lemon juice and a pinch of salt and leave to marinate.

To serve, flake the fish over the courgette and roast vegetable, then dollop on the dip.