Mediterranean veg pav bhaji recipe
 This is Indian street food reimagined with a vibrant summer feel. Pav bhaji is a delicious meal for sharing and ideal for batch cooking as all the vegetables are roasted in one tin. It’s usually made in a pressure cooker with cauliflower, peas and carrots, but I love the summery flavours of this Mediterranean veg version. 2 tbsp garam masala2 tsp Kashmiri chilli powder1¼ tsp ground cinnamon1 tsp ground fennel seeds1 tsp ground turmeric4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 tbsp garam masala 2 tsp Kashmiri chilli powder 1¼ tsp ground cinnamon 1 tsp ground fennel seeds 1 tsp ground turmeric 4 green cardamom pods, seeds removed and crushed 1 heaped tsp dried fenugreek leaves, ground or rubbed between your palms 2 large aubergines, cut into 1cm/½in chunks2 potatoes, peeled and cut into 1cm/½in chunks2 courgettes, cut into 1cm/½in chunks3 peppers, cut into 1cm/½in chunks2 large red onions, cut into 1cm/½in wedges220g/7¾oz cherry tomatoes on the vine1 garlic bulb, cut in half widthways2 dried bay leaves2 tsp crushed fresh root ginger1 tbsp salt50ml/2fl oz light olive oil50g/1¾oz salted butter400g/14oz tomato passata400ml/14fl oz hot water 2 large aubergines, cut into 1cm/½in chunks 2 potatoes, peeled and cut into 1cm/½in chunks 2 courgettes, cut into 1cm/½in chunks 3 peppers, cut into 1cm/½in chunks 2 large red onions, cut into 1cm/½in wedges 220g/7¾oz cherry tomatoes on the vine 1 garlic bulb, cut in half widthways 2 dried bay leaves 2 tsp crushed fresh root ginger 1 tbsp salt 50ml/2fl oz light olive oil 50g/1¾oz salted butter 400g/14oz tomato passata 400ml/14fl oz hot water 12–16 soft bread rolls or buns, split75g/2¾oz salted butter 12–16 soft bread rolls or buns, split 75g/2¾oz salted butter 1 red onion, finely chopped2 large tomatoes, seeds removed and finely chopped70g/2½oz green olives, chopped50g/1¾oz fresh coriander, chopped2–3 green and red chillies, chopped (optional)1 lemon, cut into wedges, to serve 1 red onion, finely chopped 2 large tomatoes, seeds removed and finely chopped 70g/2½oz green olives, chopped 50g/1¾oz fresh coriander, chopped 2–3 green and red chillies, chopped (optional) 1 lemon, cut into wedges, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. 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. 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. 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.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. 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. 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.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. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. To make the bhaji masala, mix all of the ingredients together in a small bowl. Set aside. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Recipe tips The total amount of vegetables in the bhaji should be around 2.2kg/5lb so feel free to swap in any other vegetables that you prefer or have in the kitchen. If making ahead or batch cooking for the freezer, prepare the bhaji as directed and leave to cool completely before transferring to freezer-safe containers. Don’t add the garnishes at this stage, just prepare these when you want to serve it. Freeze for up to 3 months. Defrost at room temperature and heat through thoroughly before serving. You can reheat the vegetable bhaji in the microwave or in a saucepan, but ensure it is covered as it can bubble up and splutter. Serve with the freshly toasted buns and the garnishes as in the recipe.